1 (1 lb.) can salmon, drained & flaked
1 1/2 c. herb seasoned stuffing croutons
2 tbsp. finely snipped parsley
2 tbsp. finely chopped onion

Mix above ingredients together. Blend together:

3 eggs, well beaten (can use just egg whites)
1 c. milk
1/8 tsp. pepper
1 (10 1/2 oz.) can cream of celery soup

Mix thoroughly and add to salmon mixture. Turn into greased 1 1/2 quart casserole. Bake at 350 degrees for about 50 minutes. If desired, garnish center of casserole with overlapping thin slices of lemon and a sprinkling of chopped parsley. Serve with sauce of sour cream with chives.