1 can (1 lb.) salmon drain bone flake

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° 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

WW Points: 3 pt.