1 can (1 lb.) pink salmon
2 c. soft bread crumbs
1 c. finely shredded cheddar cheese
1 tbsp. parsley flakes
1 1/4 c. milk (divided)
3 eggs
1 sm. minced onion
Seasoned salt
Seasoned pepper
1/4 c. lemon juice
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 tsp. Worcestershire sauce

Open salmon, remove bones and mash (don't discard skin or liquid). Flake salmon and add bones and next 3 ingredients. Beat together 1 cup milk, the eggs, onion, and seasoned salt and pepper to taste.

Add to salmon mixture with lemon juice. Put in greased 1 1/2 quart casserole and set casserole in flat baking dish containing 1 inch hot water. Bake in preheated 350 degree oven 1 hour.