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Salmon Bake

1 lb. can Salmon, drained and flaked
1 1/2 cups herb seasoned stuffing croutons
2 Tbsp. finely snipped parsley
2 Tbsp. finely chopped onion
3 eggs, well beaten
10 1/2 oz. can condensed cream of celery soup
1/2 cup milk
1/8 tsp. pepper

Toss Salmon, croutons, parsley and onion together in a bowl. Add a blend of eggs, soup, milk and pepper and mix thoroughly. Turn into a greased 1 1/2 quart casserole. Bake at 350 F about 50 minutes.

Makes 6 servings

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