2 c. herb-seasoned croutons
1 (1 lb.) can salmon, drained & flaked
2 c. (1/2 lb.) grated cheddar cheese
4 eggs
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1 tsp. salt

Place 1 cup croutons in a greased casserole. Sprinkle with 1 cup of salmon and 1 cup of cheese. Repeat until all is used. Beat eggs slightly and stir in milk, Worcestershire sauce, dry mustard and salt. Pour over contents in baking dish. Punch a few times with fork. Bake in 350 degree about 45 minutes to one hour. Garnish with parsley.