1 (7 3/4 oz.) can salmon
1 (4 oz.) can mushrooms
Milk
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. wine
1 tbsp. lemon juice
1/4 c. finely chopped green pepper
2 tbsp. finely chopped onion
1 c. coarse bread crumbs
2 tbsp. butter, melted

Drain salmon and mushrooms, retaining liquid. Flake salmon. Add milk to salmon and mushroom liquid to measure 3/4 cup. Melt butter in saucepan, blend in flour, gradually add salmon liquid and seasonings. Cook, stirring until thickened. Stir in wine, lemon juice, flaked salmon, mushrooms, green pepper and onion. Spoon into 4 individual baking shells or ramekins. Mix crumbs with the 2 tablespoons melted butter. Sprinkle over top of casserole. Bake at 350 degrees for 15 to 20 minutes. Makes 4 servings.