|Canned pink salmon||16 Ounce (1 Can)|
|Finely chopped onion||1 Tablespoon|
|Condensed cheddar cheese soup||10 3⁄4 Ounce (1 Can)|
|Reconstituted nonfat dry milk||1⁄4 Cup (4 tbs)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Snipped parsley||1 Tablespoon|
Drain salmon, reserving liquid; remove skin and bones, then flake.
Cook onion in margarine till tender but not brown.
Add soup; gradually blend in reserved salmon liquid and milk.
Add undrained tomatoes, salmon, parsley, and dash pepper.
Cover and simmer 10 minutes.