Categories: Casseroles, Seafood 
      Yield: 4 servings 
  
      1 c  Grated cheddar cheese 
      1 cn (10 oz) mushroom soup 
    1/4 c  Milk 
      2 c  Cooked rice 
    1/2 c  Chopped green pepper 
      2 cn (8 oz) Pacific salmon 
    1/2 c  Cornflake crumbs 
      2 tb Melted butter 
  
   In a saucepan gently heat 3/4 cup cheese with soup and milk, stirring 
  constantly, until cheese melts. Combine rice and green pepper. In a greased 
  2-qt casserole, alternate layers of rice and flaked salmon, beginning with 
  rice. Pour sauce over all. Ring casserole with crumbs mixed with melted 
  butter. Place remaining cheese inside crumb ring. Bake at 350 F for 30-35 
  minutes. 
  Source: The canned salmon asscociation of B.C. 
  From the collection of K. Deck