1 (1 lb.) can salmon
1 1/2 c. seasoned stuffing croutons
2 tbsp. parsley, finely snipped
2 tbsp. onion, finely chopped
3 eggs
1 can cream of celery soup
1/2 c. milk
1/8 tsp. pepper

Drain and flake salmon; toss together with croutons, parsley and onion. Add eggs, soup, milk and pepper. Mix thoroughly. Turn into greased 1 1/2 quart casserole. Bake at 350 degrees for about 50 minutes. Garnish center with overlapping thin quarter slices of lemon and parsley. May be served with a sour cream sauce (prepared from a mix).