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SALMON CASSEROLE Mrs. Cathy Dunn
1 lb. can salmon 2 Tbsp. flour

3 hard cooked eggs, sliced 2c. flour

1 c. cooked peas 2c. milk :

2 Tbsp. chopped onion 1 tsp. salt - pinch of pepper

4 Tbsp. parsley : 11/2 c. freshly cooked

2 Tbsp. butter mashed potatoes

11/2 c. grated cheddar cheese

Place salmon with liquid in buttered casserole. Break into

large chunks with fork, add eggs and peas. Fry onion and parsley
in butter until softened. Stir in flour. Add milk gradually stirring
all the time until sauce is smooth and thickened. Season with

salt and pepper. Pour sauce over salmon. Arrange mashed
potatoes around edge of casserole. Sprinkle cheese over all.

Bake uncovered in 350 degree oven for 25-30 minutes, until pota-
toes are golden brown and cheese has melted.

TUNA-NOODLE CASSEROLE Diane Lakes
8 oz. fine noodles 1/4 c. diced green pepper

2 hard-cooked eggs, sliced 1 can cream of mushroom soup
1 (7-oz.) can tuna Potato chips (or grated cheese)

1c. drained peas (keep liquid)

Cook noodles, rinse. Use part of liquid from peas and part milk
to make up liquid for soup. Combine noodles, tuna, peas, pepper,
and soup mixed with liquid. Put half in casserole dish. Add
layer of sliced eggs and top with remaining ingredients. Sprinkle
with chips or cheese. Bake, uncovered, at 375 degrees for 15
minutes, or until done. Makes 7-8 servings.

-29- North Vancouver, B. C.