Ingredients
- 290 gr salmon (canned)
- 130 gr whea (shredded)
- 120 ml evaporated skim milk
- 14 gr butter
- 1 gr celery salt
- 1 gr pepper (ground)
- 1 package cream of potato soup
Drain salmon; remove dark skin and bones. Break salmon into 3 cm 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.
