4 c. bread crumbs (coarse), about 6 slices
3/4 c. chopped onion
1/2 c. chopped green pepper
4 eggs
1 (10 1/4 oz.) can condensed cream of mushroom soup
1 (7 oz.) can salmon
1 c. diced celery
1/2 c. mayonnaise
2 c. milk
1/2 c. grated sharp cheddar cheese

Place 1/2 of bread crumbs in bottom of buttered shallow 2 1/2 quart casserole. Mix together salmon, onion, celery, green pepper and mayonnaise. Spread over bread crumbs. Top with remaining bread crumbs. Beat eggs; blend with milk and undiluted soup. Pour over salmon and bread mixture. Cover and refrigerate overnight. Top with grated cheese and bake at 350 degrees for 1 hour and 15 minutes. Yield: 6 servings.