Salmon Puff

4 eggs, lightly beaten
1/2 cup milk
1 can (10-3/4 ounces) cream of mushroom soup, undiluted
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 cups soft bread cubes (about 2-1/2 slices)
1 tablespoon minced parsley
1 small onion, minced
2 tablespoons butter, melted
1/2 teaspoon lemon juice

In a large bowl, combine eggs, milk and soup; stir in remaining ingredients. Pour into a 10-in. x 6-in. x 2-in. baking dish. Bake at 350° for 50 minutes or until set. Let stand 5 minutes before serving. Makes 6-8 servings.