Salmon Delight

1 tablespoon corn-oil margarine
1/2 small onion, chopped
2 tablespoons chopped green bell pepper
1 can (14 3/4 ounces) red sockeye salmon
1 cup cooked white rice
3 tablespoons skim milk, about
1 can (10 3/4 ounces) reduced-fat cream of mushroom soup
1 cup dry bread crumbs
2 tablespoon sliced almonds

Heat oven to 350 degrees. Spray 1 1/2-quart casserole with a non-stick vegetable coating; set aside. Melt 1 teaspoon of the margarine in a small skillet over medium heat. Add onion and green pepper and cook, stirring, until softened. Drain salmon liquid into 1-cup measure and set liquid aside. Place salmon in a medium bowl and flake. Add rice and cooked vegetables and mix well.

 Add milk to reserved salmon liquid to total 2/3 cup liquid. Combine
liquid and soup in a medium bowl; mix well. Cover bottom of prepared casserole with 1/2 cup of the bread crumbs. Place half the salmon mixture over crumbs and cover evenly with half the soup mixture. Repeat salmon and soup layers and cover with remaining crumbs.

In same skillet in which vegetables were cooked, melt remaining 2
teaspoons margarine. Drizzle evenly over bread crumbs and sprinkle almonds over the top. Bake until heated through, 45 minutes.

Yield: Six 1-cup servings