Ingredients
2-1/2 cups cubed cooked potatoes2 cups frozen peas, thawed1 cup mayonnaise1 can (14-3/4 ounces) salmon, drained, bones and skin removed5 ounces Velveeta, cubed1 cup finely crushed cornflakes1 tablespoon butter, melted
Preparation
Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese.
Bake, uncovered, at 350° for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown.
