1 (1 lb.) can pink salmon
1 (10 3/4 oz.) can cream of mushroom soup
1 (9 oz.) pkg. frozen cut green beans
1/2 (1 lb. 2 oz.) pkg. corn muffin mix
1/4 c. finely chopped green pepper (optional)
1/4 tsp. dry mustard
1 egg
Milk

Drain salmon; save liquid. Flake salmon; distribute evenly over bottom of shallow 1 1/2-quart casserole. Combine soup, salmon liquid and green beans in saucepan; heat. Pour soup mixture over salmon.

Combine corn muffin mix, green pepper and mustard in a bowl. Add egg and 1/2 of milk called for on package label. Mix as directed on package. Spoon 8 mounds evenly onto hot soup mixture. Bake in 400 degree oven 22-25 minutes until topping is done and browned. Serves 4.