1 lb. boiled potatoes
1 T. oil
1 sm. onion
1 T. flour
1 3/4 c. milk
Salt & pepper, to taste
1 c. frozen peas
6 oz. Velveeta cheese
1 (7 3/4 oz.) can salmon
2 slices white bread
2 T. dried bread crumbs
Boil potatoes. In a saucepan, cook onion in salad oil until tender. Stir in flour to thicken. Stir in milk, salt and pepper, and peas. Remove from heat and add cheese. Cut potatoes into chunks. Add salmon. Toast bread; cut into pieces. Arrange in 1-quart casserole. Top with salmon mixture. Add bread crumbs. Bake 15 minutes.