2 (16 oz.) cans salmon
3 eggs
Liquid from salmon
1 can mushroom soup
3 c. coarse cracker crumbs or bread crumbs
2 tbsp. lemon juice
2 tsp. chopped onion
1/2 c. diced celery (optional)
1/4 tsp. salt
1/4 tsp. pepper

Flake and remove bones and skin from salmon. Blend in eggs. Stir in rest of ingredients. Spoon lightly into greased 9 x 5 x 3 inch loaf pan. Bake 1 hour at 350 degrees. Makes approximately 8 servings. For cheese sauce, add 1/2 can milk to 1 can Campbell's cheddar cheese soup.