1 c. cooked carrots
1 c. chopped green pepper
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
1 lb. can salmon
1/4 c. salad dressing (mayonnaise style)
2 tbsp. lemon juice

Saute peppers in butter. Add flour, salt and pepper. Cook to a roux. Gradually add milk. Cook until thickened. Add salmon broken into pieces, 1/4 cup salad dressing and lemon juice. Pour into a 2 quart casserole. Top with a biscuit recipe prepared, rolled out and cut. Bake at 425 degrees for 20-25 minutes.