1/4 c. chopped onion
1/4 c. chopped celery
1 tbsp. butter
1 can salmon, boned, flaked, with liquid or 6-8 oz. tuna
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. shredded cheese
2 c. cooked rice, unsalted
1/2 c. soft buttered bread crumbs

Cook onion and celery in butter until tender. Combine salmon, soup, cheese, and rice; add onions and celery. Turn into 1 quart casserole. Sprinkle with crumbs. Bake at 350 degrees for 30 minutes. Serves 4.