1 (1 lb.) can salmon
1 1/2 c. herb-seasoned croutons
2 tbsp. parsley
2 tbsp. onion
3 eggs
1 can cream of celery soup
1/2 c. milk
1/8 tsp. pepper

Place drained and flaked salmon in a bowl. Add croutons, chopped parsley and onions. Toss well. Beat eggs and add to soup, milk and pepper. Add to salmon mixture and mix well. Turn into a greased 1 1/2 quart casserole. Bake 50 minutes in a 350 degree oven. Garnish with lemon slices and parsley.