1 (16 oz.) can salmon
1 c. onion, chopped
1 1/2 c. rice, cooked
1 lg. lemon (juice)
1 can cream of celery soup
1/2 c. dry sherry
1/2 tsp. salt

Cook rice. Put salmon in bottom of casserole and add rice, chopped onion, celery soup, salt, lemon juice and sherry. Bake about 30 minutes at 350 degrees.