4 eggs, lightly beaten
1/2 c. milk
1 can (10 3/4 oz.) cream of mushroom sup, undiluted
1 can (14 3/4 oz.) salmon, drained & flaked
2 c. soft bread cubes (about 2 1/2 slices)
1 tbsp. minced parsley
1 sm. onion, minced
2 tbsp. butter, melted
1/2 tsp. lemon juice

In a large bowl, combine eggs, milk and soup; stir in remaining ingredients. Pour into a 10 x 6 x 2 inch baking dish. Bake at 350 degrees for 50 minutes or until the mixture appears set. Let stand 5 minutes before serving. Yield 6-8 servings.