Source:

Sonia

Serves/Makes:4 or more

Ingredients

• 1 7-1/2 oz (210 grm). can salmon
• 1 10 oz (280 grm). pkg. frozen chopped broccoli
• 1/3 cup (80 ml) chopped onion
• 1 tbsp (15 ml). butter
• 1 can cream of celery soup, undiluted
• 2 tbsp (30 ml). lemon juice
• 1 egg, beaten
• 1/4 cup (60 ml) grated parmesan cheese
• 1/2 tsp (2 ml). dried dill weed
• 1/8 tsp (1 ml). pepper
• 1-1/2 cups (350 ml) seasoned croutons
• or
• 1 cup (225 ml) dried bread crumbs
• 1 8 oz (224 grm). can sliced mushrooms, drained

Preparation

• 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 degrees (175 C.) for 20 minutes.

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