1 lb. can pink salmon, undrained
2 c. soft bread crumbs
1 c. shredded cheddar cheese
1 tbsp. parsley flakes
1 small onion, minced
1 1/4 c. milk, divided
3 eggs
1/4 c. lemon juice
seasoned salt
seasoned pepper
10 1/2 oz. can cream of mushroom soup
1/2 tsp. Worcestershire sauce

Preheat oven to 350°F. Remove any bones from salmon. Flake salmon; add crumbs, cheese, onion and parsley. In separate bowl, beat together 1 cup milk, eggs, dash of salt and pepper and lemon juice. Add milk mixture to salmon and mix well. Place in buttered 1 1/2 quart flat casserole and set this dish in another larger flat dish containing 1 inch of hot water.

Bake for 1 hour or until set. Make sauce by mixing soup, 1/4 cup milk, and Worcestershire sauce. Heat sauce and serve over casserole.