1 (15 oz.) can salmon
1 can asparagus soup
1/4 tsp. salt
1/4 tsp. paprika (opt.)
1 (12 oz.) can whole kernel corn, drained
1/2 tsp. powdered basil (opt.)
1/2 c. bread crumbs
1/2 c. grated cheese

Combine all ingredients except crumbs and cheese. Pour into a greased 2 quart casserole. Cover over with crumbs. Then sprinkle with grated cheese. Bake in hot oven, 425 degrees until top is brown, 15 to 20 minutes. Serves 4 to 6.