1 can (7 1/2 oz.) canned salmon
1 pkg. (10 oz.) frozen chopped broccoli
1/3 c. chopped onion
1 tbsp. butter
1 can (10 3/4 oz.) cream of celery soup, undiluted
2 tbsp. lemon juice
1 egg, beaten
1/4 c. grated Parmesan cheese
1/2 tsp. dried dill weed
1/8 tsp. pepper
1 1/2 c. seasoned croutons or 1 c. dried bread crumbs
1 can (8 oz.) mushrooms, undrained

Drain salmon, reserving liquid. Remove skin and bones. Break into chunks; set aside.

Cook broccoli according to package directions; drain. Saute onion in butter. Add soup; heat thoroughly. Stir in lemon juice, egg, cheese, dill weed, pepper, mushrooms and reserved salmon liquid.

Blend in salmon, broccoli and croutons/bread crumbs; place in buttered shallow baking dish. Bake at 325 degrees for 20 minutes. Garnish with lemon slices. Yield 4-6 servings.