2 tbsp. butter
1 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 c. skim milk
2 tbsp. bread crumbs
1 c. tomatoes, chopped and peeled
2 pkgs. broccoli, half cooked and drained
2 (7 3/4 oz.) cans or 1 lb. can salmon, drained and flaked

Melt 1 tablespoon butter in saucepan. Blend in flour, salt and pepper. Add milk, steadily to boiling point. Stir in tomatoes. Cook over low heat for 5 minutes. Spread broccoli in bottom of a 2 quart casserole. Cover with salmon. Pour sauce over all. Sprinkle with crumbs. Dot with remaining butter. Bake at 375 degrees, 30 minutes.