Deep dish salmon pie

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, .

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