1/4 c. butter
1/3 c. chopped onion
1/4 c. diced celery
1/4 c. green pepper
1/2 c. sliced mushrooms
3 tbsp. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 tall can evaporated milk
1 c. water
1 (1 lb.) can salmon
2 c. fresh or frozen peas
2 c. crushed potato chips

Saute onions, peppers, celery and mushrooms in melted butter until lightly browned. Add flour, salt and pepper and mix well. Gradually stir in evaporated milk then the water and cook until smooth and thickened, stirring constantly. Arrange layers of salmon, peas, cream sauce and potato chips in buttered 2 quart.