Salmon Supper

• tablespoons butter↗3
• tablespoons onions, chopped↗3
• cup green pepper, chopped↗1⁄3
• cup flour↗1⁄4
• teaspoon salt↗1
• ounces cream of mushroom soup11 1⁄2
• cups milk↗1 1⁄2
• (7 ounce) can pink salmon↗1
• cup peas↗1
• teaspoon lemon juice↗1
• ounces Pillsbury Grands refrigerated buttermilk biscuits6

Step-by-step instructions

1. 1

   Preheat oven to 450 degrees Fahrenheit.

2. 2

   Saute onion and green pepper in butter until onion is golden.

3. 3

   Blend in flour and salt.

4. 4

   Stir in cream of mushroom soup and milk with the salmon drained into milk to make the 1-1/2 cups.

5. 5

   Bring to a boil. Boil 1 minute.

6. 6

   Add flaked salmon, peas, and lemon juice.

7. 7

   Pour mixture into an 11 1/2 x 7 x 1-inch pan.

8. 8

   Top with biscuits.

9. 9

   Bake 12 minutes.