Salmon Divan Provencale

• 1 (16 oz.) can salmon
• 2 (10 oz.) pkg. frozen broccoli spears
• 4 Tbsp. butter
• 5 Tbsp. all-purpose flour
• 3/4 c. shredded Cheddar cheese
• 2 Tbsp. buttered bread crumbs
• milk
• 1/4 tsp. minced garlic
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 (16 oz.) can tomatoes, drained well and cut into chunks

1. Drain salmon juice into measuring cup.
2. Add milk to make a total of 1 1/2 cups.
3. Flake salmon into large chunks and set it aside.
4. Cook broccoli half as long as the package directs; drain thoroughly.
5. Arrange the broccoli in an 8-inch diameter baking dish.
6. Spread salmon over broccoli.
7. Melt butter in saucepan.
8. Add garlic and flour.
9. Cook and stir until it bubbles.
10. Add salt and pepper.
11. Gradually stir in salmon-milk mixture; cook and stir until thick.
12. Add cheese and tomato chunks to sauce.
13. Pour sauce over salmon and broccoli.
14. Bake for 20 to 25 minutes or until crumbs are light brown.
15. Makes 4 servings.

salmon, frozen broccoli spears, butter, flour, cheddar cheese, buttered bread crumbs, milk, garlic, salt, white pepper, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=399598 (may not work)