|Milk||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Raw grated carrot||1 Cup (16 tbs)|
|Green pepper||1 , chopped|
|Canned salmon||1 Pound, drained, flaked (1 Can)|
|White bread slice||2 , buttered and cubed|
Melt butter; add flour, stirring well.
Slowly stir in milk; cook until slightly thickened.
Add egg, lemon juice, mayonnaise, carrots, green pepper and salmon.
Pour in a buttered 4-cup casserole and top with cubed bread.
Bake in a 350° oven for 25 minutes.