SALMON CUPS

Salmon Cups image

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 24

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3/4 cup crushed cornflakes
1/2 cup 2% milk
2 large eggs, lightly beaten
3 tablespoons butter, melted
2 tablespoons grated onion
1/2 teaspoon garlic salt
1/8 teaspoon pepper
2 cups canned or fully cooked salmon chunks
CHEESE SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/4 cups whole milk
1/2 cup shredded cheddar cheese
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1 garlic clove, minced
Dash pepper and hot pepper sauce
CUCUMBER SAUCE:
1/2 cup diced cucumber
1/2 cup plain yogurt
1/2 teaspoon dill weed
1/2 teaspoon dried minced onion
1/4 teaspoon prepared horseradish
1/8 teaspoon salt

Steps:

In a bowl, combine the first eight ingredients. Place four greased 8-oz. custard cups in an 11x7-in. baking dish. Fill cups with salmon mixture; gently press down with a spoon until flattened. Fill dish with boiling water to depth of 1 in. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 160°., In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. bring to a boil; cook and stir for 1 minute or until thickened. Add cheese, pimientos, salt, garlic, pepper and hot pepper sauce; cook and stir until cheese is melted., In a bowl, combine cucumber sauce ingredients. Unmold salmon cups; serve with sauces.

Nutrition Facts :