In a small saucepan, melt butter; stir in plain flour and cook for 1 minute. Gradually add milk, stirring until sauce is smooth. Continue to cook stirring until sauce boils and thickens. Add tasty cheese and stir until cheese melts.
Add frozen Birds Eye Peas, Corn & Capsicum and celery. Stir constantly until boiling. Gently fold in drained John West Salmon. Spoon into a 1 litre ovenproof dish or 4 x 1 cup sized individual dishes
Sprinkle evenly with breadcrumbs and extra cheese. Bake in a preheated oven at 180ºC for 15-20 minutes or until golden brown and heated through.