1 (16 oz.) can salmon
Water
2 tbsp. onion, chopped
4 tbsp. butter
3 tbsp. flour
2 tbsp. horseradish
1 1/2 tsp. salt
1/4 tsp. pepper
1 (14 1/2 oz.) can evaporated milk
2 c. cooked noodles, about 1 2/3 c. raw
1 c. peas, cooked or whole kernel corn

Drain and flake salmon. Measure salmon liquid and add enough water to make 1 cup. Cook onion in butter until tender, but not browned. Remove from heat. Blend in flour and seasonings. Gradually add milk, mixing until smooth. Add water. Mix well. Cook over low heat, stirring until thickened and smooth. Arrange alternate layers of noodles, salmon, peas or corn in greased 1 1/2 quart casserole. Bake in hot oven, 400 degrees for 25-30 minutes or until top bubbles and is lightly browned. Serves 4-5.