1 (16 oz.) can salmon, drained and flaked
1/2 c. finely chopped onion
2 c. pkg. biscuit mix
1 can cream of celery soup
1/4 c. milk
1/2 c. water
2 slices Mozzarella cheese
2 tbsp. grated Parmesan cheese
1/4 tsp. dried dill weed

Combine salmon and onion, set aside. Combine biscuit mix and water, divide in 1/2. Roll 1/2 of dough to 8 inch square. Fit into bottom of greased 8 x 8 x 2 inch baking pan. Top with salmon biscuits; then Mozzarella cheese slices. Roll remaining dough to 8 inch square; place over cheese layers. Sprinkle with Parmesan cheese. Bake in 450 degree oven 15-18 minutes. In small saucepan, combine soup, milk and dill weed; heat mixture. Serve some dill sauce over casserole; pass remaining. Serves 6.