2 c. herb-seasoned croutons (stuffing croutons)
2 c. salmon, drained, boned, flaked
2 c. grated cheddar cheese
4 eggs
2 c. milk
1/2 tsp. Worcestershire sauce
1 tsp. salt

Use a greased 1 1/2 quart casserole. Place 1 cup croutons on bottom. Sprinkle 1 cup salmon over these, then 1 cup cheese. Repeat layers, ending croutons on top.

Beat eggs; add milk, Worcestershire sauce and salt. Pour over contents in casserole. Bake at 350 degrees for about 1 hour until a knife inserted near center comes out clean.