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Salmon-Potato Casserole Recipe
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16 ounces canned salmon 1 can cream of potato soup 1/2 cup evaporated skim milk 1/4 teaspoon celery salt 1/8 teaspoon ground pepper 1 cup Shredded Wheat. 1 tablespoon butter 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.
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