SALMON CASSEROLE CREOLE

1 (1 pound) can salmon
2 1/2 cups canned tomatoes, drained
1 1/2 cups canned corn
1 large onion, minced
2 teaspoons celery salt
2 cups rice, cooked
3 tablespoons butter

Combine salmon, tomatoes, corn, onion, salt, and celery salt.

Combine rice with butter. Fill baking dish with alternate layers of salmon mixture and rice. Top layer should be salmon.

Bake 30 minutes in hot 425 degree F. oven.

Servings: 6
Source: Demings Salmon