Deep dish salmon pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (10.75-oz) cream of pea or asparagus soup |
| 1 | can | (15.5-oz) pink salmon |
| ½ | cup | Milk |
| 1 | can | (16-oz) small potatoes; drain |
| 1 | can | (16-oz) small onions; drained |
| ⅛ | teaspoon | White pepper |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Basil |
| 1 | pack | (8-oz) refrigerator biscuits |
Directions
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, .
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