• 1 can (16 ounces) salmon, drained and flaked
• 1¹/₂ cups herb-seasoned stuffing croutons
• 2 tablespoons finely snipped parsley
• 2 tablespoons finely chopped onion
• 3 eggs, well beaten
• 1 can (IOV2 ounces) condensed cream of celery soup
• ¹/₂ cup milk
• ¹/₈ teaspoon ground black pepper
• Lemon, thinly sliced and cut in quarter-slices
• Parsley, snipped
• Sour cream sauce (prepared from a mix)

1. Toss salmon, stuffing croutons, parsley, and onion together in a bowl. Blend eggs, condensed soup, milk, and pepper; add to salmon mixture and mix thoroughly. Turn into a greased 1¹/₂-quart casserole.
2. Bake at 350ํ F about 50 minutes. Garnish center with overlapping quarter-slices of lemon and parsley.
3. Serve with hot sour cream sauce.

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