1 can (7-1/2 ounces) salmon, drained, bones and skin removed
1/2 cup shredded cheddar cheese, divided
1/4 cup milk
1 tablespoon dry bread crumbs
In a small saucepan, saute mushrooms and onion in 1 tablespoon butter until tender. Whisk in water and homemade cream-style soup mix; bring to a boil, whisking frequently. Add the macaroni, salmon, 6 tablespoons cheese and milk.
Pour into a greased 1-qt. baking dish. Melt remaining butter; stir in bread crumbs. Sprinkle over casserole. Top with remaining cheese.
Bake, uncovered, at 350° for 24-28 minutes or until golden brown and bubbly.