2 tbsp. butter
2 tbsp. flour
1 can cream of mushroom soup
1 c. milk
2 oz. sharp American cheese, shredded
1/2 pkg. frozen peas
1 c. packaged biscuit mix
16 oz. can red salmon, drained, boned & flaked

In saucepan melt butter. Stir in flour. Add soup and mix all at once. Cook and stir until mixture thickens and bubbles. Remove from heat. Add cheese, stirring until melted. Gently stir in salmon and peas. Turn into 1 quart baking dish and bake at 350 degrees, stirring frequently for 30 minutes or until bubbly.

Prepare biscuit mix according to package directions for drop biscuits. Spoon 8 biscuits around edge of casserole. Bake 15 minutes or until golden. Makes 4 servings.