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Salmon Casserole

1 (1 lb.) can Red Salmon
3 Tbsp. chopped onion
1/8 tsp. pepper
2 Tbsp. lemon juice
2 Tbsp. melted butter
8 slices day old bread, crusts removed
3 eggs, beaten
1 3/4 cups milk
1/4 tsp. salt


Drain Salmon; reserve liquid. Remove skin and bones; break into pieces. Add onion, pepper, lemon juice and butter. Arrange 4 slice of bread in shallot 8- inch square baking pan or casserole; cover with Salmon. Place remaining slices on top.


Add eggs, milk, salt and Salmon liquid. Pour over contents in casserole; let stand 30 minutes or longer. Bake at 350 F for 40 to 50 minutes, or until puffed and brown.


Yield 6 servings





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