Salmon Supper

Dodge County Extention 1976 made with canned salmon and Grands biscuits.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3  tablespoons butter
• 3  tablespoons onions, chopped
• 1⁄3 cup green pepper, chopped
• 1⁄4 cup flour
• 1  teaspoon salt
• 11 1⁄2 ounces  cream of mushroom soup
• 1 1⁄2 cups milk
• 1 (7 ounce) can pink salmon
• 1  cup peas
• 1  teaspoon lemon juice
• 6  ounces  Pillsbury Grands refrigerated buttermilk biscuits

Directions

1. Preheat oven to 450 degrees Fahrenheit.
2. Saute onion and green pepper in butter until onion is golden.
3. Blend in flour and salt.
4. Stir in cream of mushroom soup and milk with the salmon drained into milk to make the 1-1/2 cups.
5. Bring to a boil. Boil 1 minute.
6. Add flaked salmon, peas, and lemon juice.
7. Pour mixture into an 11 1/2 x 7 x 1-inch pan.
8. Top with biscuits.
9. Bake 12 minutes.