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Salmon and Rice Casserole

1 egg
1 large can Salmon (Red Sockeye is best), with liquid
1 cup cheese, grated (medium cheddar)
1 cup soft bread crumbs
1 Tbsp. finely chopped onion
1 Tbsp. lemon juice (fresh is best)
1 1/2 cups cooked rice
1 Tbsp. melted butter
1/2 tsp. salt
1/8-1/4 tsp. pepper
1/2 cup finely chopped celery (may use more)

Beat egg. Clean Salmon by removing skin and bones (can leave in the bones as they are a rich source of calcium). Mix all together, add Salmon last. May also top with extra cheese.

Place in casserole and bake at 350 F for 1 hour (cover casserole and place pan of water on shelf underneath).

May put in buttered casserole or loaf pan, turn out after baking and garnish with lemons and parsley.

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