Ingredients
- 3 tablespoons butter
- 3 tablespoons chopped onions
- 1/3 cup chopped green bell pepper
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 can (11 1/2 ounce) condensed cream of mushroom soup
- 1 1/2 cups milk
- 1 can (7 ounce) cooked pink salmon
- 1 cup peas
- 1 teaspoon lemon juice
- 1 can (6 ounces) Pillsbury Grands refrigerated buttermilk biscuits
How to Make
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Step 1: Preheat oven to 450 degrees Fahrenheit.
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Step 2: Saute onion and green pepper in butter until onion is golden. Blend in flour and salt.
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Step 3: Stir in cream of mushroom soup and milk with the salmon drained into milk to make the 1-1/2 cups. Bring to a boil. Boil 1 minute.
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Step 4: Add flaked salmon, peas, and lemon juice.
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Step 5: Pour mixture into an 11 1/2 x 7 x 1-inch pan. Top with biscuits.
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Step 6: Bake 12 minutes.
We hope you enjoy this recipe!
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