By Bruce Cartwright
|Start by lining
the bottom of a casserole dish with slices of Swiss cheese. Pour in a can of Campbell's
cream of mushroom soup and about 3/4's of a can of nice white wine (I like to use
Kendall-Jackson Sauvignon Blanc), blend this over the cheese.
Add enough salmon filets (depends on the size of the dish).
This recipe is also great with chicken and shrimp!
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