2 tbsp. butter
1/2 c. onion, chopped
1/2 c. green pepper, chopped
4 eggs, beaten
1 can cream of mushroom soup
1 tsp. dill weed
1/4 tsp. pepper
1 (14 oz.) can salmon, drained, flaked
1 (10 oz.) pkg. frozen green peas, thawed
8 oz. shredded sharp cheddar cheese, divided
1/4 c. bread crumbs

Heat oven to 350 degrees. Melt butter, add onion and green pepper. Saute gently until tender. Set aside. Mix eggs, soup, dill weed, and pepper until blended. Add salmon, peas, 1 cup cheese, green pepper, onion and bread crumbs; mix well. Pour into greased 11 x 7 inch baking dish. Bake 45 minutes. Sprinkle with remaining 1 cup cheese; continue baking 3 to 4 minutes or until cheese melts. Let stand 10 minutes before serving.