Salmon and Almond Casserole

From Try It You'll Like It, 1983

Flake and mash 1 can salmon
Add 1 cup cooked rice and 1 chopped fried onion
Dilute 1 can cream of mushroom soup with 1 can milk
Add to salmon and rice mixture. Sprinkle 1/3 of a packet of potato crisps in the bottom of a casserole dish. Add 1/3 to fish mixture and put in casserole. Cover with remaining crisps. Top with 1/2 cup halved blanched almonds (or flaked and toasted). Bake at 375F for 45 minutes.

You could leave out the crisps! You can toast flaked almonds by tossing them in a heavy bottomed frying pan for about two minutes (keep stirring).