1 can (16 oz.) salmon

Water

2 tbsp. chopped onion

4 tbsp. butter

3 tbsp. flour

2 tbsp. horse radish

1-1/2 tsp. salt

1/4 tsp. pepper

1 can evaporated milk

2 cups cooked noodles

1 cup cooked peas or whole kernel corn

Drain and flake salmon. Measure salmon liquid and add enough water to make 1 cup. Cook onion in butter until tender but not browned. Remove from heat. Blend in flour and seasonings. Gradually add milk, mixing until smooth. Add water. Mix well. Cook over low heat stirring until thickened and smooth. Arrange alternate layers of noodles, salmon, peas or corn in greased 1-1/2 quart casserole. Bake in 400 degrees oven for 25-30 minutes, or until top bubbles and lightly browned.