2 (1 lb.) cans red salmon
6 slices fresh bread, shredded
2 eggs, well beaten
1 c. milk
2 tbsp. snipped parsley
1/4 c. minced onion
1 tsp. salt
1 tbsp. Worcestershire sauce
1/4 tsp. poultry seasoning
1/4 c. melted butter
1/4 c. lemon juice

Combine all ingredients. Turn into a greased, heat resistant casserole, 1 1/2 quart size. Bake at 350 degrees for 50-60 minutes or until firm in center. These ingredients can be cut in half to serve a small family. Serves 8.