Salmon and Mushroom Bake

1/2 cup yellow onion, chopped
1 cup celery, diced
1 cup fresh or canned sliced mushrooms
2 tablespoons butter
2 cups cooked, flaked salmon
1 pint sour cream
1 (10 3/4 ounce) can cream of mushroom soup
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon parsley

Topping:
1 (8 ounce) package stuffing mix
1 cup chicken or vegetable broth
1/2 cup melted butter

Saut the onion, celery and mushrooms in the 2 tablespoons of butter on high heat until the vegetables are just limp, about 3 to 4 minutes.

Combine the saut ed vegetables, salmon, sour cream, soup and spices in a large mixing bowl. Place the salmon mixture into a lightly greased 2-quart casserole dish. In a small mixing bowl, combine the topping ingredients, and spoon on top of the salmon mixture. Bake covered for 15 minutes at 375 degrees F. Remove cover, and bake for 15 to 20 more minutes until the topping is nicely browned.

Yields 6 servings.