1 can (7 3/4 oz.) salmon

1 can condensed cream of mushroom soup

1/4 cup liquid ( liquid from salmon plus milk to make volume)

1 1/2 cups cooked or canned peas

1 cup unbroken potato chips

 

Drain and flake salmon; saving liquid. In a 1 qt. greased casserole combine soup, liquid, peas and salmon. Top with potato chips. Place in a moderately hot oven (375*) and bake for 30 minutes or until bubbling hot.

Yield 4 – 6 servings