1 (1 lb.) can salmon, drained & flaked
1 1/2 c. herb stuffing or croutons
2 tbsp. parsley
2 tsp. chopped onion
3 eggs, beaten
1 can cream of celery soup
1/2 c. milk
1/2 tsp. pepper

Toss salmon, dressing, parsley and onion together in a bowl. Add blend of eggs, soup, milk and pepper. Mix well and turn into a greased 1 1/2 quart casserole and bake for 50 minutes at 350 degrees. Garnish with sliced lemon and parsley.