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Herb Salmon Casserole for Lent

2 cups Croutettes seasoned
2 cups (1 lb. can) Salmon, drained, boned and flaked
2 cups (1/2 lb.) grated Cheddar cheese
4 eggs
2 cups milk
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1 tsp. salt

Place 1 cup of Croutettes in greased 1 1/2-quart casserole dish; sprinkle with 1 cup of Salmon and 1 cup cheese. Repeat, using remaining Croutettes, Salmon and cheese.

Beat eggs slightly, stir in milk, Worcestershire sauce and seasonings. Pour over contents of baking dish.

Bake in moderate oven (350 F) about 1 hour. Serve immediately.

Yield 6 servings

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