1 can (7 1/2 oz.) canned salmon 1 pkg. (10 oz.) frozen chopped broccoli 1/3 c. chopped onion 1 tbsp. butter 1 can cream of celery soup, undiluted 2 tbsp. lemon juice 1 egg, beaten 1/4 c. grated Parmesan cheese 1/2 tsp. dried dill weed 1/8 tsp. pepper 1 1/2 c. seasoned croutons or 1 c. dried bread crumbs 1 can (8 oz.) mushrooms, drained

Drain salmon, reserving liquid. Remove skin and bones. Break into chunks; set aside. Cook broccoli according to directions on package and drain. Saute onion in butter, add soup, heat thoroughly. Stir in lemon juice, egg, cheese, dill weed, pepper, mushrooms and reserved salmon liquid. Blend in salmon, broccoli and croutons; place in a greased shallow baking dish. Bake at 325 for 20 minutes.

Makes: 4-6 servings