1 can (1 lb.) salmon
1 egg, slightly beaten
3/4 c. soft bread crumbs
1/4 c. evaporated skim milk
1/4 c. chopped celery
1/4 c. chopped parsley
1/4 tsp. salt
Dash cayenne
1 tbsp. minced onion
2 tsp. lemon juice

Drain salmon. Flake and remove bones (or smash them into mixture for added calcium). Add egg, bread crumbs, milk, celery, parsley, salt, cayenne, onion and lemon juice. Mix well. Spoon mixture into 1 quart casserole. Bake 25 minutes in oven preheated to 350 degrees. Top with sour cream or catsup if desired.