1 can (7 1/2 oz.) canned salmon
 1 pkg. (10 oz.) frozen chopped
 1/3 c. chopped onion
 1 tbsp. butter
 1 can cream of celery soup, undiluted
 2 tbsp. lemon juice
 1 egg, beaten
 1/4 c. grated Parmesan cheese
 1/2 tsp. dried dill weed
 1/8 tsp. pepper
 1 1/2 c. seasoned croutons or 1 c.
    dried bread crumbs
 1 can (8 oz.) mushrooms, drained
   Drain salmon, reserving liquid.  Remove skin and bones.  Break
 into chunks; set aside.  Cook broccoli according to directions on
 package and drain.  Saute 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; place in a greased shallow baking dish.  Bake at 325 for
 20 minutes.
 Makes: 4-6 servings