1 lb. can salmon, drained and flaked
1 1/2 c. herb seasoned stuffing croutons
2 tbsp. finely snipped parsley
2 tbsp. finely chopped onion
3 eggs, well beaten
10 1/2 oz. can condensed cream of celery soup
1/2 c. milk
1/8 tsp. pepper

Toss salmon, croutons, parsley and onion together in a bowl. Add a blend of eggs, soup, milk and pepper and mix thoroughly. Turn into a greased 1 1/2 quart casserole. Bake at 350 degrees about 50 minutes. Makes 6 servings.