1/4 c. onion
1/4 c. celery
1 tbsp. butter
1 (7 3/4 oz.) can salmon
1 can mushroom soup
1/2 c. sharp American cheese, shredded
2 c. cooked rice

Cook celery and onion in butter until tender. Combine salmon (boned and flaked) with soup, cheese, and cooked rice.

Put in 1-quart casserole. Sprinkle with crumbs and bake at 350 degrees for 30 minutes.