Salmon Strata

• 12 slices sandwich bread
• 1/4 c. soft butter or margarine
• 2 tsp. prepared mustard
• 2 (7 3/4 oz.) cans red salmon, drained
• 1 c. shredded Cheddar cheese
• 1/4 c. sliced pimento stuffed olives
• 1 small onion, chopped
• 1 can cream of shrimp soup
• 1 pkg. frozen green peas
• 1/4 c. milk
• dill pickles

1. Toast bread; trim crusts.
2. Mix butter and mustard.
3. Spread over 1 side of each bread slice.
4. Arrange 6 slices bread, buttered sides up, in ungreased baking dish (11 3/4 x 7 1/2 x 1 3/4-inch). Heat oven to 350u0b0.
5. Flake salmon, removing skin and bones.
6. Mix salmon, cheese, olives and onion.
7. Spread salmon mixture evenly over bread in baking dish.
8. Cut remaining 6 slices bread diagonally in half; place buttered sides up on salmon mixture. Rinse frozen peas under running cold water to separate; layer on bread.
9. Mix soup and milk; pour evenly on and around sandwiches. Bake, uncovered, until hot and bubbly, 25 to 30 minutes.
10. Serve with dill pickles.
11. Makes 6 to 9 servings.

bread, butter, mustard, red salmon, cheddar cheese, olives, onion, cream of shrimp soup, frozen green peas, milk, dill pickles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=934906 (may not work)