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Salmon Bake

1 (1 lb.) can Salmon
1 1/2 cups seasoned stuffing croutons
2 Tbsp. parsley, finely snipped
2 Tbsp. onion, finely chopped
3 eggs
1 can cream of celery soup
1/2 cup milk
1/8 tsp. pepper

Drain and flake Salmon; toss together with croutons, parsley and onion. Add eggs, soup, milk and pepper. Mix thoroughly. Turn into greased 1 1/2 quart casserole. Bake at 350 F for about 50 minutes. Garnish center with overlapping thin quarter slices of lemon and parsley. May be served with a sour cream sauce (prepared from a mix).

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