1 can (1 lb.) salmon, drained and flaked
1 1/2 c. herb seasoned stuffing croutons
2 tbsp. finely chopped onion
2 tbsp. finely snipped parsley
3 eggs, well beaten
1 can condensed cream of celery soup
1/2 c. milk
1/4 tsp. pepper

Toss salmon, croutons, parsley and onion together in a bowl. Add a blend of eggs, condensed soup, milk and pepper and mix thoroughly. Turn into a greased 1 1/2 quart casserole dish. Bake at 350 degrees about 50 minutes. Garnish with lemon and parsley.