Salmon Casserole

• 1/3 c. chopped onions
• 1/4 c. chopped green peppers
• 1/4 c. diced celery
• 1/2 c. sliced mushrooms
• 1/4 c. butter or margarine
• 3 Tbsp. flour
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tall can evaporated milk
• 1 c. water
• 1 (1 lb.) can salmon, boned and flaked
• 2 c. fresh, frozen or canned peas
• 2 c. crushed potato chips

1. Saute onions, green peppers, celery and mushrooms in melted butter until lightly browned.
2. Add flour, salt and pepper and mix well.
3. Gradually stir in evaporated milk, then water and cook until smooth and thickened, stirring constantly.
4. Arrange layers of salmon, peas, white sauce and potato chips in buttered 2-quart casserole.
5. Top with layer of potato chips and dot with butter. Cover and bake in 375u0b0 oven for 25 minutes.
6. Uncover and bake 10 minutes longer or until top is brown.

onions, green peppers, celery, mushrooms, butter, flour, salt, pepper, milk, water, salmon, peas, potato chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1078938 (may not work)