3 tbsp. butter
1/4 c. all purpose flour
1/4 tsp. salt
1/8 tsp. pepper
2 c. milk
1 1/2 c. shredded cheddar cheese (6 oz.)
2 c. cooked long grain white rice
1 (15 1/2 oz.) can salmon, drained and broken into sm. chunks
1/8 tsp. ground red pepper
1/4 tsp. paprika
Chopped parsley for garnish

In a deep 2 quart casserole, microwave butter on high 30-60 seconds until melted. Stir in flour, salt, and pepper until smooth. Gradually stir in milk. Microwave on high 5-6 minutes, stirring twice. Continue to microwave 2-4 minutes, stirring every 30 seconds, until thickened. Add cheese and stir until melted. Stir in rice, salmon, and the ground red pepper. Sprinkle with paprika. Microwave on medium high 4-6 minutes until heated through. Sprinkle with chopped parsley. Makes 6 servings.