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Salmon Casserole

1/4 cup chopped onion
1/4 cup chopped celery
1 Tbsp. butter
1 can Salmon, boned, flaked, with liquid, or 6-8 oz. Tuna
1 (10 1/2 oz.) can cream of mushroom soup
1/2 cup shredded cheese
2 cups cooked rice, unsalted
1/2 cup soft buttered bread crumbs


Cook onion and celery in butter until tender. Combine Salmon, soup, cheese, and rice; add onions and celery. Turn into 1 quart casserole. Sprinkle with crumbs. Bake at 350 F for 30 minutes.


Serves 4



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