2 (7 3/4 ounce) cans salmon
1 medium green bell pepper, seeded and chopped
3/4 cup butter or margarine
2 tablespoons flour
1 can mushroom stems and pieces with juice
1 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon grated onion
1/4 teaspoon pepper
Flake salmon with its juice, crushing bones.
Sauté green bell pepper in butter for two minutes. Remove pan from heat.
Sprinkle flour over sautéed pepper and stir well.
Add salmon, mushrooms and juice and sour cream. Cook, stirring gently until mixture is heated, but do not let it boil.
Add remaining ingredients and heat through. Do not boil or it will curdle.
Serve over toast or noodles or in heated pastry shells.