Recipe: Salmon-Cheese Bake

This is another recipe from Better Homes and Gardens. It came from the January 1972 issue, and is fast and easy. It's surprisingly elegant and is marvelous as brunch. I like to serve it with a tossed green salad or Waldorf salad. The Waldorf salad makes an especially nice contrast with the salmon.

SALMON-CHEESE BAKE

1 16-oz. can salmon, drained and flaked

1/2 cup finely chopped onion

2 cups packaged biscuit mix

1/2 cup water

2 slices mozzarella cheese

2 Tbs. grated parmesan cheese

1 can condensed cream of celery soup

1/4 cup milk

1/4 Tsp. dried dillweed

Combine salmon and onion; set aside. Combine biscuit mix and water; divide in half. Roll half the dough to an 8" square. Fit into bottom of greased 8x8x2" baking pan. Top with salmon mixture, then mozzarella cheese slices. Roll remaining dough to 8" square; place over cheese layer. Sprinkle with parmesan cheese. Bake in 450 oven for 15-18 minutes. In small saucepan, combine soup, milk and dillweed. Heat mixture through. Serve some dill sauce over squares of casserole; pass remaining. Makes 6 servings.