1 (1 lb.) can salmon
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. evaporated milk
2 tsp. Worcestershire sauce
1/2 tsp. pepper
2 c. cooked leftover rice
6 unsalted crackers, crumbled
1 tbsp. butter

Drain liquid from salmon into mixing bowl. Add soup, milk, Worcestershire sauce, and pepper. Mix into smooth sauce.

Flake and add salmon; stir in rice. Pour into greased 1 1/2-quart baking dish. Sprinkle with crumbs and dot with butter. Bake in preheated 350 degree oven for 20 minutes. Serves 4.