1 lg. can of salmon, drained
1 c. cooked rice
1/2 c. chopped onion
2 tbsp. chopped green pepper
2 tbsp. melted butter
1 can condensed mushroom soup
2/3 c. liquid (salmon juice plus milk)
1 3/4 c. crushed potato chips
1/4 c. blanched, slivered almonds

Flake salmon and combine with rice. Saute onions and pepper in butter. Add to salmon mixture. Blend soup and liquid and add to above. Layer in casserole with potato chips. Sprinkle almonds on top. Bake 30 minutes.