1 (10 1/2 oz.) can cream of celery soup
1/4 c. canned milk
1 (1 lb.) can salmon
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
Few drops Tabasco sauce
1 c. (about 1/4 lb.) shredded sharp Cheddar cheese

Pour soup into saucepan. Gradually add milk, salmon, Worcestershire sauce, lemon juice, and Tabasco. Heat thoroughly. Blend in cheese. Serve hot on bed of cooked rice.