1 1/2 c. sour cream
1 pt. whole milk
1 1/2 c. (8) eggs
8 oz. Kellogg's Croutettes stuffing herb seasoned
4 lbs. red salmon, canned
1 c. green onions, finely chopped
1 c. celery, chopped
1/4 c. lemon juice
1 tbsp. salt
1/2 tsp. ground black pepper
1 qt. mayonnaise or salad dressing
1/4 c. prepared mustard
1/2 c. egg whites
1/2 c. snipped parsley

Place sour cream, milk and eggs in mixer bowl; beat on medium speed of 3 speed mixer with flat beater attachment until combined. Mix in Croutettes. Let stand about 10 minutes or until Croutettes are softened. Beat on medium speed until mixture is smooth.

Drain salmon; remove bones and skin. Add salmon, onions, celery, lemon juice, salt and pepper to Croutettes mixture; mix only until combined. Portion into greased pans. Bake in moderate 375 degree oven about 30 minutes or until knife inserted near center comes out clean.

While salmon mixture bakes, mix mayonnaise and mustard; set aside.

Beat egg whites until stiff but not dry. Fold into mayonnaise mixture. Spread topping evenly on hot baked salmon mixture. Return to moderate 375 degree oven and continue baking about 5 minutes or until topping is set and lightly browned. Remove from oven and sprinkle parsley over top. Cut into squares and serve hot garnished with tomato wedges and endive. 24 servings.