Salmon and Potato Chip Casserole

� cup butter or margarine
1 large onion, chopped (1 cup)
� cup all-purpose flour
5 cans condensed cream of mushroom soup (10� oz. each)
1 quart milk
1� 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