1 c. salmon, broken up
1 c. cooked rice
1/4 c. chopped onion
1 tbsp. green pepper
2 tbsp. butter
1 can cream of mushroom soup
2/3 c. milk
2 c. potato chips
1/3 c. almonds

Saute onion and green pepper in the 2 tablespoons butter. Remove from heat; add rest of ingredients except almonds and chips. Place alternate layers of salmon and 1 cup of the chips. Add the rest of the chips on top of casserole and sprinkle with the almonds. Bake at 350 degrees for 30 minutes.