2 c. cut up celery
4 tbsp. chopped green pepper
1 can salmon (16 oz.)
1 can (5 1/2 oz. size) chow mein noodles (reserve 1/4 c.)
2 cans (10 1/2 oz.) cream of mushroom soup
1/2 c. each milk and water
1/2 c. chopped onions
2 tbsp. butter
1/8 tsp. pepper

Heat oven to 350 degrees. In large skillet, cook and stir celery, onion and green pepper in butter until onion is tender. Stir in salmon (drained) and remaining ingredients.

Pour into ungreased 2 quart casserole. Sprinkle with reserved chow mein noodles. Bake in oven uncovered 30 minutes. 6-8 servings or more.

For microwave, follow mixing instructions. Cook on high for 15-18 minutes, until hot and bubbly.