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Salmon Casserole

1 cup Red Salmon
1 cup mushroom soup
1 cup defrosted peas
1 cup milk
1/4 tsp. salt
1 (8 oz.) can refrigerated biscuits
2 Tbsp. melted margarine
2 tsp. parsley


Combine first 5 ingredients. Pour in 2 quart casserole. Separate biscuits. Brush with melted butter and sprinkle with parsley. Arrange in a ring with sides touching on top of Salmon mixture. Bake until mixture is bubbling and biscuits are brown, at 425 F.





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