Saucy Salmon And Vegetables
|Carrots||4 Medium, thinly sliced|
|Celery stalks||3 , sliced 1/4 inch thick|
|White onions||6 Small, cut in half|
|Water||1 Cup (16 tbs)|
|Canned salmon||1 Pound (1 Can)|
|Milk||1 Cup (16 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
In 2 or 2 1/2-quart casserole, combine carrots, celery, onions, water and salt.
Cook covered, 10 minutes or until partially cooked.
Combine flour with liquid from salmon.
Add milk, flour mixture, salmon, Worcestershire sauce and pepper to vegetables.
Cook covered, 10 minutes or until vegetables are desired doneness and sauce boils and thickens.
Stir in cheese.
Let stand, covered, 2 minutes to melt cheese.