Betty Crocker'S Salmon Loaf

• 2 cups salmon, drained (1-13 oz can)
• 2 tablespoons margarine
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups milk (can use skim milk)
• 2 cups soft white bread cubes
• 2 eggs
• 1 tablespoon lemon juice
• 1 (10 ounce) can condensed mushroom soup
• 0.5 (10 ounce) can water

1. Rinse and drain salmon, picking out any bones or skin you find. Let sit to drain well.
2. Prepare White Sauce: In saucepan on stove, heat margarine, flour, salt, pepper, and milk. Stir over low heat until slightly thickening. This should be the consistency of a coffee cream.
3. Grease 9x5x3 loaf pan. Preheat oven to 350.
4. Beat eggs until light fluffy. Add lemon juice.
5. Toss together the bread cubes and salmon. Pour egg mixture over and toss gently. Add white sauce and toss gently.
6. Add mixture to loaf pan and gently press to fill loaf pan firmly.
7. Bake at 350 for 35-45 minutes.
8. Before serving, combine soup and water to make a sauce to top loaf.
9. You can turn out of loaf pan or serve in pan. Pass around the sauce (in gravy/sauce dish) to pour atop servings. ENJOY!

salmon, margarine, flour, salt, black pepper, milk, soft white bread, eggs, lemon juice, condensed mushroom soup, water

Taken from www.food.com/recipe/betty-crocker-s-salmon-loaf-520030 (may not work)