1 lb. can salmon
2 (#2) cans (2 1/2 c.) potatoes
#303 can (2 c.) lima beans
1 tsp. grated lemon rind
1/2 c. cultured sour cream
2 tbsp. butter
1/2 tsp. dry mustard
1 tbsp. lemon juice
1/2 tsp. salt
Dash pepper

Start your oven at 300 degrees. Drain salmon, discard skin and bones. Place in 2 quart casserole. Melt butter, drain potatoes and lima beans and mix butter in with the drained vegetables. Arrange over salmon in the casserole. Stir mustard, lemon juice and rind, salt and pepper into sour cream. Pile on top and bake 30 minutes. Serves 4.