1 (16 ounce) can salmon, drained, boned and flaked
2 cups fresh bread crumbs
1 small onion, finely chopped
1/2 cup Cheddar cheese, shredded
1/2 cup fresh parsley, finely snipped
2 tablespoons pimiento
3 eggs
1 cup skim milk
1/4 cup lemon juice
Salt and pepper to taste

Combine salmon, bread crumbs, onion, cheese, parsley, and pimiento in a large bowl; work with your hands or a spoon to mix.

Beat together the eggs, milk, lemon juice, salt, and pepper. Pour and stir into the salmon mixture.

Turn into a greased 1 1/2 quart casserole. Place salmon casserole in a baking dish that contains 1 inch of hot water.

Bake at 350 degrees F for 1 hour or until knife inserted in middle comes out clean.

Serves 10.

Exchange per 1 serving: 1 3/4 medium-fat meat, 1/3 bread Calories 148, carbohydrates 5 g

3 WW points