Drain salmon, reserving the liquid. Break the salmon into bite-size chunks. Drain bean sprouts thoroughly and place in 2 qt. casserole. Saute' celery and onions in butter until tender. Blend in flour and seasoning. Gradually add milk and reserved salmon liquid. Cook, stirring until thickened.
Stir in salmon, water chestnuts and mushrooms. Pour over bean sprouts in casserole. Top with chow mein noodles. Bake at 375 degrees F for 30 minutes.
By Robin from Washington, IA
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