| SALMON CROUTON CASSEROLE | |
1 (1 lb.) can salmon, drained & flaked
1 1/2 c. herb seasoned stuffing croutons 2 tbsp. finely snipped parsley 2 tbsp. finely chopped onion
Mix above ingredients together. Blend together:
3 eggs, well beaten (can use just egg whites)
1 c. milk 1/8 tsp. pepper 1 (10 1/2 oz.) can cream of celery soup
Mix thoroughly and add to salmon mixture. Turn into greased 1 1/2 quart casserole. Bake at 350 degrees for about 50 minutes. If desired, garnish center of casserole with overlapping thin slices of lemon and a sprinkling of chopped parsley. Serve with sauce of sour cream with chives.
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