Salmon Supper

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Dodge county extention 1976 made with canned salmon and grands biscuits.

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Steps

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Preheat oven to 450 degrees fahrenheit.

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Saute onion and green pepper in butter until onion is golden.

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Blend in flour and salt.

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Stir in cream of mushroom soup and milk with the salmon drained into milk to make the 1-1 / 2 cups.

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Bring to a boil.

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Boil 1 minute.

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Add flaked salmon , peas , and lemon juice.

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Pour mixture into an 11 1 / 2 x 7 x 1-inch pan.

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Top with biscuits.

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Bake 12 minutes.

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Ingredients

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butter, onions, green pepper, flour, salt, cream of mushroom soup, milk, pink salmon, peas, lemon juice, pillsbury grands refrigerated buttermilk biscuits