1 (15 1/2 oz.) can salmon, drained (bones removed)
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1/2 c. mayonnaise
1 tbsp. fresh parsley, minced
1/2 c. onion, chopped fine
1/3 c. green pepper, chopped
1/3 c. celery, chopped
1 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1 c. dry bread crumbs
1 c. frozen peas (or 8 1/2 oz. canned peas, drained) (add last)

Mix all ingredients together in large bowl. Transfer into a greased loaf pan. Bake at 350 degrees for about 1 hour. May serve with a tomato-cheese sauce.

TOMATO-CHEESE SAUCE:

1 (10 1/2 oz.) can condensed tomato soup
1/4 tsp. salt
1/4 tsp. pepper or paprika
1 c. (or more) cheese, grated

Heat in double boiler or microwave oven the soup and seasonings until they are hot. Stir in or whip in the cheese until it is melted. Makes about 1 1/2 cups.