1 tbsp. onion, minced
1/4 c. celery, minced
Tbsp. butter
1/4 c. flour
1 can (1 lb.) salmon
Milk
1/4 c. cream
2 tbsp. parsley, chopped
1/8 tsp. thyme
1 can (4 oz.) mushroom pieces
1 can (1 lb.) English peas
1 can buttermilk biscuits

In a heavy skillet melt butter, saute onion and celery until tender. Stir in flour and cook for 1 minute, stirring constantly. Drain the salmon and reserve liquid. Add to onion mixture slowly and cook until thickened. Stir in cream, parsley, seasonings and salmon. Drain the mushrooms and stir into salmon mixture. Drain peas place in a greased casserole dish and pour salmon mixture over peas. Open can of biscuits and place on top of casserole. Bake for 25 minutes in 425 degree oven or until biscuits are brown.