Salmon and Potato Casserole

Heat oven to 350 degrees F. Butter a 6-cup casserole.

Cook sliced potatoes in boiling salted water 10 minutes, and drain immediately.

Drain salmon, saving liquid. Break salmon into bite-size pieces. Put liquid in cup with enough milk to make two cups.

Heat butter in medium saucepan. Add flour, salt and pepper, and stir to blend. Remove from heat, and add the liquid all at once. Stir to blend, then stir in mustard. Return to moderate heat and cook until boiling, thickened and smooth, stirring constantly.

Turn heat to medium-low and continue stirring constantly. Turn heat to low and continue cooking and stirring 2 minutes longer.

Put one-fourth of the potatoes in the prepared casserole, and top with one-third of the salmon, one-third of the onions and one-fourth of the sauce.

Repeat these layers twice more and end with a final layer of potatoes and sauce. If the casserole is wide, three layers might do it.

Cover and bake for 45 minutes, or until potatoes are tender and sauce is bubbling well.