Ingredients
- 16 ounces salmon (canned)
- 1 cup whea (shredded)
- 1/2 cup evaporated skim milk
- 1 tablespoon butter
- 1/4 teaspoon celery salt
- 1/8 teaspoon pepper (ground)
- 1 package cream of potato soup
Drain salmon; remove dark skin and bones. Break salmon into 1-inch pieces. heat potato soup with milk, celery salt, and pepper; add salmon. Pour mixture into a well-greased casserole. Cover with shredded wheat; dot with butter. Place under the broiler a few minutes to brown.