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From the Kitchen of: Don Bowey
| 4 | Eggs (slightly beaten) | |
| 1/2 | C | Milk |
| 1 | can | Cream of mushroom soup |
| 1 | 15 1/2 oz. can | "Red" salmon |
| 2 | C | Soft bread crumbs (preference - Mrs. Cubbison's dressing mix) |
| 1 | tbsp | Minced parsley |
| 2 | tbsp | Butter |
Combine eggs, milk and soup. Blend in the remaining ingredients and place in a buttered casserole. Bake 45-50 minutes in a moderately hot oven - 325 degrees.