Sandcritter's recipe for peas in white sauce is the same basic recipe my folks used to make creamed canned salmon. Just add in the salmon after you make the sauce, heat it through and serve over noodles. With two cups of milk that should be about right for two pint jars of salmon. Half that for one jar of salmon.
I've made tuna helper with canned salmon. It's definitely not a gourmet recipe but it's not too bad either.
I used up most of my canned salmon making salmon salad sandwiches. I never got tired of that. Celery, onions, mayo, a small chopped up tomato ... good stuff.
I do about the same and serve it over biscuits.
