Rice and Salmon Baked

1 tablespoon butter

1 small can salmon

1.1/2 tablespoons flour

1/2 cup grated cheese

1 cup cream of onion soup

2 cups cooked rice

3/4 cup evaporated milk

1/2 cup breadcrumbs tossed in melted butter

Method: Melt butter, add flour, blend well and cook 2-3 minutes. Mix together onion soup and milk, add to pan and stir till boiling. Fold in flaked salmon and liquid from can, rice and cheese (save some for topping), turn into casserole and sprinkle with cheese. Put bread crumbs in border around dish. Bake in moderate oven 180C (350F) till cheese bubbles and fish is heated through.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.40.