Drain salmon, and save liquid. Flake salmon; distribute evenly over bottom of shallow 1 1/2 qt. Combine soup, salmon liquid and green beans in saucepan; heat. Pour soup mixture over salmon.
Combine corn muffin mix, green pepper and dry mustard in a bowl. Add egg and 1/2 of the milk called for on package label and mix as directed in package directions (I just use all the muffin mix and twice the green pepper and mustard).
Spoon into 8 even mounds onto hot soup mixture. Bake in hot oven, 400 degrees F, about 22 to 25 minutes or until topping is done and browned.
Source: the "Alaska "Sourdough" Cookbook"
By Copasetic 1 from North Royalton, OH
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