1 (16 oz.) can pink salmon
1 tbsp. finely chopped onion
2 tbsp. butter
1 (10 3/4 oz.) can condensed Cheddar cheese soup
1/4 c. reconstituted nonfat dry milk
1 (16 oz.) can tomatoes, cut up
1 tbsp. snipped parsley

Drain salmon, reserving liquid; remove skin and bones, then flake. Cook onion in butter until tender but not brown. Add soup; gradually blend in reserved salmon liquid and milk. Add undrained tomatoes, salmon, parsley, and dash pepper. Cover and simmer 10 minutes. Serves 4.