Potato-Salmon Bake

6 med. potatoes, sliced thin
1 (15 1/2 oz.) lg. can pink or red salmon, drained
1/2 c. chopped onions
2 cans cream of mushroom soup
1/2 c. milk
1/4 tsp. Lawry’s seasoned salt
Salt & pepper, to taste
1 T. green onion
1 T. pimento or red pepper

Mix together soup, milk and seasoned salt. Pour over rest of ingredients in greased 2-quart casserole. Bake at 350° for 1 hour. This is a good recipe for those days when you want something warm and nutritious.

Sandra Chu