2 cups cooked rice
2 cups Salmon (approximately)
2 Tbsp. butter
1 medium chopped onion
1/2 cup chopped celery
3 Tbsp. chopped green pepper
1 1/2 cups celery soup (or mushroom or both)
1/2 cup mayonnaise
1 small can sliced water chestnuts, drained
1 grated carrot
3/4 cup milk
2 Tbsp. prepared mustard

Saute onion, celery and green pepper in butter for a few minutes. Flake fish, add cooked rice and combine lightly. Add onion mixture to this. Blend soup, mayonnaise, mustard and milk and add to the fish mixture lightly. Add sliced water chestnuts and grated carrot. Can top with crushed potato chips, or crumbs, or sprinkle with toasted almonds. Bake 350 F about 45 minutes, or until heated through.

Serves 6