2 tbsp. butter
2 tbsp. flour
1 can condensed cream of shrimp soup
1 can milk
2 oz. grated sharp Cheddar cheese
1 (16 oz.) can salmon, drained & boned
5 oz. frozen peas
2 hard cooked eggs, quartered, optional
Buttermilk biscuits

Mix and cook butter and flour; stir in soup and milk; cook until thick. Remove from heat and stir in cheese until melted. Stir in salmon, peas and eggs.

Place in 2 quart casserole and bake at 425 degrees for 45 minutes. Place biscuits on top of casserole and bake 16 minutes. Serves 4.