Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (10.75-oz) cream of pea or asparagus soup |
| 1 can | (15.5-oz) pink salmon |
| ½ cup | Milk |
| 1 can | (16-oz) small potatoes; drain |
| 1 can | (16-oz) small onions; drained |
| ⅛ teaspoon | White pepper |
| ¼ teaspoon | Oregano |
| ¼ teaspoon | Basil |
| 1 pack | (8-oz) refrigerator biscuits |
In saucepan, combine soup, liquid from salmon, potatoes, onions and seasonings. Heat to simmer, stirring occasionally. Flake salmon into mixture. Pour into 2-quart casserole. Top with biscuits. Bake at 400 for 15-20 minutes until brown.
MRS VERNON HARSTFIELD (JUDY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .