1 pound can of salmon
1 1/2 c. seasoned stuffing croutons
2 tbsp parsley
2 tbsp onion, finely chopped
3 eggs, well beaten
1 can cream of celery soup
1/2 c. milk
pepper to taste

Drain and flake salmon. Toss together with croutons, parsley and onion. Add eggs, soup, milk and pepper. Mix thoroughly. Turn into a greased 1 1/2 quart casserole dish.

Bake at 350°F about 50 minutes. May be garnished with thin slices of lemon overlapping; sprinkle with parsley.