| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 6 | Servings | |
INGREDIENTS
| 2 | cn | (10.75-oz) cream of pea or asparagus soup |
| 1 | cn | (15.5-oz) pink salmon |
| 1/2 | c | Milk |
| 1 | cn | (16-oz) small potatoes; drain |
| 1 | cn | (16-oz) small onions; drained |
| 1/8 | ts | White pepper |
| 1/4 | ts | Oregano |
| 1/4 | ts | Basil |
| 1 | pk | (8-oz) refrigerator biscuits |
INSTRUCTIONS
In saucepan, combine soup, liquid from salmon, potatoes, onions and seasonings. Heat to simmer, stirring occasionally. Flake salmon into mixture. Pour into 2-quart casserole. Top with biscuits. Bake at 400 for 15-20 minutes until brown. MRS VERNON HARSTFIELD (JUDY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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