½	cup	butter or margarine
1	large	onion, chopped (1 cup)
¼	cup	all-purpose flour
5	cans	condensed cream of mushroom soup (10½ oz. each)
1	quart	milk
1¼	lbs.	potato chips, coarsely crushed (12 cups)
5	cans	salmon, drained and flaked (1 lb. each)
2	pkg.	frozen peas, cooked and drained (10 oz. each)

• In 3-quart saucepan melt butter; add onion and cook till tender but not brown.
• Blend in flour, stirring till bubbly.
• Stir in soup.
• Gradually add milk till mixture is smooth.
• Set aside about 2 cups crushed potato chips.
• In two 13x9x2-inch metal baking pans, layer remaining potato chips, salmon, peas, and soup mixture alternately.
• Sprinkle reserved chips over top.
• Bake at 350° for 40 to 45 minutes or till heated through.

Serves 25