CROCKPOT SALMON BAKE

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 can condensed cream of onion soup
6 eggs, well beaten
1 green bell pepper, chopped
2 chicken bouillon cubes, crushed
1 tablespoon lemon juice
SAUCE:
1 can condensed cream of celery soup
1/2 cup milk

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.