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Salmon Bake

1 can (1 lb.) Salmon, drained and flaked
1 1/2 cups herb seasoned stuffing croutons
2 Tbsp. finely chopped onion
2 Tbsp. finely snipped parsley
3 eggs, well beaten
1 can condensed cream of celery soup
1/2 cup milk
1/4 tsp. pepper


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








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