Salmon Bake

• 1 (16 oz.) can salmon, drained and flaked
• 1 1/2 c. herb-seasoned stuffing croutons
• 2 Tbsp. finely snipped parsley
• 2 Tbsp. finely chopped onion
• 3 eggs, well beaten
• 1 (10 1/2 oz.) can cream of celery soup, undiluted
• 1/2 c. milk
• 1/8 tsp. pepper
• lemon, thinly sliced and cut in quarter pieces
• parsley, snipped
• sour cream sauce (prepared from a mix)

1. Toss salmon, stuffing croutons, parsley and onion together in a bowl.
2. Blend eggs, condensed soup, milk and pepper.
3. Add to salmon mixture and mix thoroughly.
4. Turn into a greased 1 1/2-quart casserole.
5. Bake at 350u0b0 about 50 minutes.
6. Garnish center with overlapping quarter slices of lemon and parsley. Serve with hot sour cream sauce.
7. Makes about 6 servings.

salmon, croutons, parsley, onion, eggs, cream of celery soup, milk, pepper, lemon, parsley, sour cream sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824555 (may not work)