16 ounces canned salmon
1 can cream of potato soup
1/2 cup evaporated skim milk
1/4 teaspoon celery salt
1/8 teaspoon ground pepper
1 cup Shredded Wheat.
1 tablespoon butter
Drain salmon; remove dark skin and bones. Break salmon into 1-inch pieces. heat potato soup with milk, celery salt, and pepper; add salmon. Pour mixture into a well-greased casserole. Cover with shredded wheat; dot with butter. Place under the broiler a few minutes to brown.