1 can salmon
Juice of 1/2 sm. lemon
2 c. soft bread crumbs
1 egg, beaten
1 can cream of chicken soup
1/2 c. cracker crumbs

Break salmon into small pieces; sprinkle with juice. Add crumbs, egg and soup; stir lightly. Pour into 2 quart casserole. Sprinkle with cracker crumbs. Bake at 325 degrees for 25 minutes. NOTE: Mushroom soup may be substituted for chicken soup. Serves 6.