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Categories:Viewed: 57 - Published at: 6 years ago
Ingredients
- 1 (15 1/2 oz.) can pink salmon
- milk
- 1/4 c. butter or margarine
- 2 Tbsp. finely chopped onion
- 1/3 c. flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. lemon juice
- 1 c. crushed cornflakes, divided
Method
- Drain salmon, reserving liquid; add enough milk to measure 1 cup and set aside.
- Melt butter in a heavy saucepan over low heat; add onion and cook until tender.
- Add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add milk mixture; cook over medium heat, stirring constantly until thickened and bubbly.
- Stir in salt and pepper; set aside.
