12 slices sandwich bread
¼ cup soft butter or margarine
2 teaspoons prepared mustard
2 cans (7¾ ounces each) red salmon, drained
1 cup shredded Cheddar cheese (about 4 ounces)
¼ cup sliced pimiento-stuffed olives
1 small onion, chopped (about ¼ cup)
1 package (10 ounces) frozen green peas
1 can (10¾ ounces) condensed cream of shrimp soup
¼ cup milk
Toast bread; trim crusts. Mix butter and mustard; spread over 1 side of each bread slice. Arrange 6 slices bread buttered sides up in ungreased baking dish, 11¾ x 7½ x 1¾ inches.
Heat oven to 350°. Flake salmon, removing skin and bones. Mix salmon, cheese, olives and onion. Spread salmon mixture evenly over bread in baking dish. Cut remaining 6 slices bread diagonally in half; place buttered sides up on salmon mixture. Rinse frozen peas under running cold water to separate; layer on bread. Mix soup and milk; pour evenly on and around sandwiches. Bake uncovered until hot and bubbly, 25 to 30 minutes. Serve with dill pickles.
©️ 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.