1 can salmon
4 c. bread cubes
3/4 c. chopped onions
1/2 c. diced celery
1/4 c. diced green pepper
1/2 c. mayonnaise
4 eggs, slightly beaten
2 c. milk
1 can mushroom soup
1/2 c. sharp Cheddar cheese, grated

Put 1/2 the bread cubes in buttered 2 quart casserole. Drain salmon, reserve juice. Flake salmon over cubes, then add onion, celery and pepper. Top with rest of bread crumbs.

Beat mayonnaise, eggs, milk, soup and salmon juice and pour over bread cubes.

Cover and refrigerate overnight. Top with cheese and bake at 350 degrees for 1 hour.