Salmon Supper

Name: Salmon Supper
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
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

Submitted by Dienia B.

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

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photo by Annacia

Ready In:: 1hr
Ingredients:: 11
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

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

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Reviews

This was very pleasant after all of the Christmas excess. I made a half amount but still used the full can of salmon and that ratio worked very well for me. In place of the commercial buscuits I made my own fat free biscuit dough and then thinned it until I had a very thick batter for a biscuit crust. A very tasty family dinner. :D

Annacia