4 med. cooked potatoes
1/2 c. grated Swiss-Lo (Alpine Lace) cheese
1 egg yolk
1 c. med. white sauce
1 (15 1/2 oz.) canned salmon
Buttered crumbs

Mash potatoes and line greased baking dish with them. Add cheese and egg yolk to the white sauce you've prepared. Stir well until cheese melts. Pour 1/2 over potatoes.

Drain, debone and flake fish. Then add fish to sauce in the casserole and top with remaining sauce, and buttered bread crumbs. If desired, add 1/2 cup frozen peas. Bake at 350 degrees for 20-25 minutes.