| 1-14 3/4 oz. can pink salmon | 4 eggs, lightly beaten |
| 1/2 c. milk | 1 can mushroom soup |
| 2 c. soft bread crumbs | 1 tbsp. minced parsley |
| Combine eggs, milk and soup in mixing bowl. Blend in bread crumbs, parsley and salmon. Place in greased casserole dish and bake at 350°F for 45 minutes.
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