1 (16 oz.) can pink salmon
4 to 6 med. potatoes, pared
2 med. onions, peeled
3 tbsp. dill weed or 6 tbsp. chopped fresh dill
1 tsp. salt
1/4 tsp. freshly ground black pepper
4 eggs
2 c. milk
2 tbsp. butter
1/2 c. dry bread crumbs
Chopped parsley for garnish

TIPS: Casserole may be assembled ahead, covered and refrigerated, then baked just before serving. To bake in microwave oven, cover and cook for 15 to 20 minutes at medium-high speed, rotating the dish 3 or 4 times during cooking.

1. Remove bones and skin from salmon, but leave in fairly large chunks. Set aside.

2. Thinly slice potatoes and onions. Cook potatoes in boiling salted water, about 10 minutes. Drain.

3. Butter a shallow 1 1/2-quart casserole. Layer half the potatoes and half the onions. Sprinkle with half the dill, salt and pepper. Top with all the salmon.

4. Layer with the remaining potatoes, onions, dill, salt and pepper.

5. Whisk eggs with the milk and pour over the casserole evenly.

6. Melt butter and mix with the crumbs. Sprinkle evenly over the top.

7. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until potatoes are tender. Sprinkle with chopped parsley and serve.