1/1 Photo of Salmon Cups With Cheese Sauce
This came from TOH. DH loves this recipe. Actually it is 2 recipes, salmon and sauce. I have frozen the patties, uncooked. I have also used leftover salmon instead of canned. This goes great with a raisin pilaf and the one I use has a matching oven temperature of 375 degrees.
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- 2/3 cup corn flakes, crushed
- 1/3 cup skim milk
- 2 eggs, slightly beaten
- 3 tablespoons butter, melted
- 2 tablespoons onions, minced
- 1/2 teaspoon garlic salt
- 1/8 teaspoon pepper
- 2 cups canned salmon
- 1Preheat oven to 375 degrees and start your water boiling for step 6.
- 2In a bowl, combine the cornflakes, milk, eggs, butter, onion, garlic salt, pepper, and salmon.
- 3Divide into 4 equal portions.
- 4Place four greased 8 ounce custard cups in a 11 X 7 X 2 inch baking dish.
- 5Fill cups with salmon mixture; gently press down with a spoon until flattened.
- 6Fill baking dish with boiling water to a depth of 1 inch.
- 7Bake, uncovered, for 30 minutes or until a meat thermometer reads 160 degrees.
- 8For cheese sauce: in a medium sized saucepan, melt butter over medium heat.
- 9Stir in flour until smooth; gradually add the milk.
- 10Bring to a boil; cook and stir for one minute or until thickened.
- 11Add cheese, pimentos, salt, garlic, and pepper; cook and stir until cheese is melted.
- 12Pour over salmon.
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Nutritional Facts for Salmon Cups With Cheese Sauce
Serving Size: 1 (184 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 298.4
- Calories from Fat 197
- Total Fat 21.9 g
- Saturated Fat 13.0 g
- Cholesterol 160.6 mg
- Sodium 609.1 mg
- Total Carbohydrate 14.3 g
- Dietary Fiber 0.5 g
- Sugars 1.4 g
- Protein 11.6 g
The following items or measurements are not included: