Salmon-Potato Casserole

16 ounces canned salmon

1 can cream of potato soup

1/2 cup evaporated skim milk

1/4 teaspoon celery salt

1/8 teaspoon ground pepper

1 cup Shredded Wheat.

1 tablespoon butter

Drain salmon; remove dark skin and bones. Break salmon into 1-inch pieces. heat potato soup with milk, celery salt, and pepper; add salmon. Pour mixture into a well-greased casserole. Cover with shredded wheat; dot with butter. Place under the broiler a few minutes to brown.