Herbed Salmon Bake

2 cups herb-seasoned stuffing croutons
2 lbs fresh salmon, boned and flaked
2 cups grated cheddar cheese
4 eggs, beaten slightly
2 cups milk
1/2 tsp Worcestershire sauce
1/2 tsp dry mustard
1 tsp salt

Place 1 cup croutons in greased 1 & 1/2 quart casserole or 8 x 8 inch baking dish; sprinkle with 1/2 of the salmon and 1 cup cheese. Repeat with the remaining salmon and the other 1 cup of cheese. Mix eggs, milk, Worcestershire sauce and seasonings; pour over casserole. Bake at 350 degrees for about one hour or until inserted knife comes out clean. Garnish with parsley or dill weed. Yield: six servings

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