1 1/3 c. packaged seasoned bread dressing
1/3 c. melted butter
1 (1 lb.) can salmon, save liquid
3 hard cooked eggs, chopped
1 (10 oz.) can cream of mushroom soup
1 tbsp. instant minced onion
1 tbsp. dried parsley flakes

Combine bread dressing and butter; set aside 1/3 cup of mixture. Drain salmon; add enough water to salmon liquid to make 3/4 cup. Combine the 1 cup crumb mixture with the salmon, salmon liquid, eggs, soup, onion, and parsley. Spoon into shells and sprinkle with reserved crumbs. Bake 20 minutes. Serves 4-6.

NOTE: I suppose you could use small baking cups in place of the shells, but it is much more elegant and interesting to serve them in the shells. (These large shells may be purchased in most craft places.) I serve these with small parslied red potatoes and a large salad. (I use Pepperidge Farm stuffing.)