1 lb. can salmon (red, Sock-eye), reserve liquid
Milk
2 (10 oz.) pkg. frozen broccoli spears
4 tbsp. butter
1/4 tsp. minced garlic, or a little garlic salt
5 tbsp. flour
1/2 tsp. salt
1/4 tsp. white pepper
3/4 c. cheddar cheese, shredded
1 lb. can tomatoes, well drained
2 tbsp. buttered bread crumbs, or more

Drain salmon liquid into measuring cup and add milk to make 1 1/2 c. liquid.

Set salmon aside.

Cook broccoli half as long as package directions and drain thoroughly.

Arrange broccoli in and 8 inch diameter baking dish, 2 inch deep. Spread flaked salmon over broccoli.

In saucepan, melt butter. Add garlic and flour and cook, stirring until mixture bubbles. Add salt and pepper.

Gradually stir in salmon liquid and milk and cook, stirring, until sauce is thickened.

Add cheese and continue to cook, stirring, until cheese is melted.

Cut tomatoes into chunks and add to sauce. Pour sauce over salmon and broccoli. Sprinkle with bread crumbs.

Bake in preheated 400 degree oven 20 to 25 minutes or until crumbs are lightly browned. Serves 6.