2 tbsp. chopped onion
1 tbsp. butter
1 can (10 1/2 oz.) condensed cream of celery soup
1/4 c. milk
1/2 c. shredded mild cheese
2 c. cooked diced potatoes
1 c. cooked cut green beans
1 tbsp. diced pimento
1 can salmon, drained
2 tbsp. buttered bread crumbs

Cook onion in butter until tender. Blend in soup, milk and cheese. Heat until cheese melts, stir often. Pour 1/3 of the mixture into 1 quart casserole. Break salmon into chunks. Place half on top of potato mixture. Repeat layers. Sprinkle crumbs on top.

Bake at 400 degrees for 20 minutes.