Scalloped Salmon Casserole

2 C canned salmon
1/4 C butter
1/4 C flour
1-1/2 C milk
1 bay leaf
1/4 t salt
1/4 t pepper
1 T minced parsley
1 T onion flakes
2 beef bouillon cubes
1/2 C sliced black olives
1/2 C bread crumbs
1/2 C grated cheddar cheese

Melt the butter in a saucepan and blend in the flour. Slowly add the milk, stirring well. Add the salt, pepper, bay leaf, onion, parsley, and bouillon cubes. Cook and stir until thickened, then remove the bay leaf.

Drain and flake the salmon, removing any bones. Place a layer of salmon in the bottom of a 1-1/2 quart greased casserole dish. Sprinkle with the olives, cheese, and bread crumbs. Make additional layers until all the ingredients are used up, saving the last layer of bread crumbs for the top. Pour the sauce over and top with crumbs. Bake at 350 F for 30 minutes. Serves 5 or 6.