SALMON SUPPER

Salmon Supper image

"With a husband and four children to cook for, I'm always on the lookout for quick recipes," writes Debra Knippel from Medford, Wisconsin. "This recipe was given to me many years ago by my mother-in-law." In addition to being very quick to fix, this is likely to become a favorite family comfort food.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

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Ingredients

1/3 cup chopped green pepper
3 tablespoons chopped onion
2 tablespoons canola oil
1/4 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2 pouches (3 ounces each) boneless skinless pink salmon
1 cup frozen peas
2 teaspoons lemon juice
1 tube (8 ounces) refrigerated crescent rolls

Steps:

In a large skillet, saute green pepper and onion in oil for 3-4 minutes or until crisp-tender. , In a small bowl, combine the flour, salt, milk and soup until blended. Add to the skillet. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until smooth. Stir in the salmon, peas and lemon juice. , Pour into an ungreased 11x7-in. baking dish. Do not unroll crescent dough; cut into eight equal slices. Arrange over salmon mixture. , Bake, uncovered, at 375° for 10-12 minutes or until golden brown.

Nutrition Facts : Calories 480 calories, Fat 26g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 1484mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 3g fiber), Protein 15g protein.