Ingredients:

* 3 cans (16 ounces each) salmon
* 4 cups bread crumbs, soft, about 10 slices of bread
* 1 can tomatoes in puree, about 15 ounces
* 1 green bell pepper, chopped
* 1 tablespoon lemon juice
* 1 can condensed cream of onion soup
* 2 Chicken bouillon cubes, crushed
* 6 Eggs, well beaten
* 1 can condensed cream of celery soup
* 1/2 cup Milk

Methods:

Generously grease Crockpot.Combine all ingredients, except celery soup and milk, in removable liner. Place liner in base.Cover and cook on LOW for 4 to 5 hours. Combine cream of celery soup with 1/2 cup of milk and heat in saucepan.Serve sauce with the salmon casserole.