Salmon Bake

Name: Salmon Bake
Ingredients: 1 (16 oz.) can salmon, drained and flaked; 1 1/2 c. herb-seasoned stuffing croutons; 2 Tbsp. finely snipped parsley; 2 Tbsp. finely chopped onion; 3 eggs, well beaten; 1 (10 1/2 oz.) can cream of celery soup, undiluted; 1/2 c. milk; 1/8 tsp. pepper; lemon, thinly sliced and cut in quarter pieces; parsley, snipped; sour cream sauce (prepared from a mix)

11 ingredients

7 steps

Ingredients

1 (16 oz.) can salmon, drained and flaked
1 1/2 c. herb-seasoned stuffing croutons
2 Tbsp. finely snipped parsley
2 Tbsp. finely chopped onion
3 eggs, well beaten
1 (10 1/2 oz.) can cream of celery soup, undiluted
1/2 c. milk
1/8 tsp. pepper
lemon, thinly sliced and cut in quarter pieces
parsley, snipped
sour cream sauce (prepared from a mix)

Directions

1

Toss salmon, stuffing croutons, parsley and onion together in a bowl.
2

Blend eggs, condensed soup, milk and pepper.
3

Add to salmon mixture and mix thoroughly.
4

Turn into a greased 1 1/2-quart casserole.
5

Bake at 350° about 50 minutes.
6

Garnish center with overlapping quarter slices of lemon and parsley. Serve with hot sour cream sauce.
7

Makes about 6 servings.