1 1/3 c. packaged seasoned bread stuffing
1/3 c. melted butter
1 (16 oz.) can salmon
3 hard cooked eggs, chopped
1 (10 1/2 oz.) can condensed cream of mushroom soup, undiluted
1 tbsp. instant minced onion
1 tbsp. dried parsley flakes

Heat oven to 400 degrees. Grease a shallow 1 quart baking dish with unsalted shortening. Combine bread stuffing and butter in a medium sized bowl. Set aside 1/3 cup of the mixture. Drain liquid from from salmon and reserve. Remove skin and bones from salmon and flake coarsely. Add enough water to salmon liquid to make 3/4 cup. Combine the 1 cup crumb mixture with the salmon, salmon liquid, eggs, soup, onion and parsley flakes. Spoon into prepared baking dish. Sprinkle with reserved crumbs. Bake, uncovered, 20 minutes. Makes 4 to 6 servings.