Cookin’ with Carolyn Salmon/Broccoli Casserole

Cookin’ with Carolyn Salmon/Broccoli Casserole

1 can (7-1/2 oz.) canned salmon; 1 pkg. (10 oz.) frozen chopped broccoli; 1/3 cup chopped onion
1 Tbsp. butter; 1 can (10-3/4 oz.) cream of celery soup,
undiluted; 2 Tbsp. lemon juice; 1 egg, beaten; 1/4 cup grated Parmesan cheese; 1/2 tsp. dried dill weed; 1/8 tsp. pepper; 1-1/2 cups seasoned croutons or 1 cup dried bread crumbs; 1 can (8 oz,) mushrooms, undrained; lemon slices
Drain salmon, reserving liquid. Remove skin and bones. Break into chunks; set aside. Cook broccoli according to package directions; drain. Sauté 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 or bread crumbs; place in buttered shallow baking dish. Bake at 325 degrees for 20 minutes. Garnish with lemon slices. 4-6 servings.
Enjoy!