2 c. cooked rice
2 c. salmon (approximately)
2 tbsp. butter
1 med. chopped onion
1/2 c. chopped celery
3 tbsp. chopped green pepper
1 1/2 c. celery soup (or mushroom or both)
1/2 c. mayonnaise
1 sm. can sliced water chestnuts, drained
1 grated carrot
3/4 c. milk
2 tbsp. prepared mustard

Saute onion, celery and green pepper in butter for a few minutes. Flake fish, add cooked rice and combine lightly. Add onion mixture to this. Blend soup, mayonnaise, mustard and milk and add to the fish mixture lightly. Add sliced water chestnuts and grated carrot. Can top with crushed potato chips, or crumbs, or sprinkle with toasted almonds. Bake 350 degrees about 45 minutes or until heated through. Serves 6.