Salmon Loaf

• 2 cans salmon (16 oz. each)
• 1 can cream of celery soup
• 1 c. Stove Top Stuffing crumbs (desired flavor)
• 2 eggs, slightly beaten
• 1/2 c. onion, fine chopped
• 1/2 t. black pepper
• 1/2 t. salt

Drain the salmon, reserving the liquid. Take off the skin and bones unless you don’t mind the extra calcium! Stir in the remaining ingredients as well as 1/4 c. of the reserved liquid. Stir well. Pack into a well greased 9″ square pan. Bake at 375 degrees for about an hour.

I often double the recipe as follows:

• 4 cans salmon
• 2 cream soups
• 1 PACKAGE of stuffing
• 3 eggs
• 3/4 c. onion
• 1 t. pepper
• 1 t. salt

Press into a 9″ x 13″ pan that is well greased. Bake at 375 degrees for an hour.