1 lg. can pink salmon, broken up
2 tbsp. lemon juice
4 eggs, hard cooked, sliced
5 tbsp. butter
5 tbsp. flour
1 1/2 c. milk & liquid from salmon
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
1 c. grated sharp cheese

Drain salmon and add enough milk to make 1 1/2 cups; set aside. Sprinkle salmon with lemon juice. In medium-size casserole put layer of salmon and layer of sliced eggs. Repeat. Make the following cream sauce and pour over all.

Melt butter in heavy saucepan, add flour, salt and pepper; blend well. Gradually add the 1 1/2 cups milk mixture and cook stirring over medium heat until smooth and thickened. Add Worcestershire sauce and cheese; stir until cheese is melted. Pour over salmon and eggs. Bake in 350 degree oven for 45-60 minutes. 6-8 servings.