3 tbsp. butter
1/8 c. finely diced onion
1/3 c. finely diced celery
3 tbsp. flour
3/4 tsp. salt
1/8 tsp. pepper
1 3/4 c. liquid (liquid from canned salmon and milk)
1 (1 lb.) can salmon
1 c. crushed butter crackers or potato chips
2 c. cooked peas, drained
2 hard cooked eggs, sliced paprika

Melt butter and saute onion and celery until partially tender. Blend in flour, salt and pepper. Add liquid gradually while stirring until smooth and thickened. Fold flaked salmon into sauce. Butter a 2 quart casserole and sprinkle bottom with 1/3 of crackers or chips. Add 1/3 of the salmon mixture, 1 cup of peas, 1 egg, layered. Repeat. Finish with last third of salmon mixture and top with last third of crackers. Sprinkle with paprika. Bake covered at 350 degrees for 20 to 30 minutes.