1 can (7 3/4 oz.) salmon
1/4 c. chopped green pepper
2 tbsp. chopped onion
1 tbsp. butter
1 tbsp. flour
1/2 tsp. curry powder
1/2 c. cooked mixed vegetables
1 c. buttermilk baking mix
1/4 c. grated Cheddar cheese
1/3 c. milk

Drain and flake salmon, reserving liquid. Saute green pepper and onion in butter until tender. Blend in flour and curry powder. Add milk to reserved salmon liquid to measure 1 cup. Add to skillet.

Cook, stirring constantly, until smooth and thickened. Add vegetables and salmon. Turn into 1 quart casserole.

Combine baking mix and cheese. Add milk and stir until soft dough is formed. Drop by spoonfuls onto salmon mixture. Bake at 425 degrees for 20-25 minutes or until golden brown.