Little Salmon Casseroles
|Canned salmon||15 1⁄2 Ounce, drained, flaked (1 Can)|
|Egg||1 , slightly beaten|
|Chopped celery||2⁄3 Cup (10.67 tbs)|
|Chopped onion||2 Tablespoon|
|Soft bread crumbs||2 Cup (32 tbs) (About 4 Slices Bread)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Ground sage||1⁄2 Teaspoon|
|Process american cheese slices||4|
|Green pepper rings||4|
1. Mix salmon, egg, 2 tablespoons milk, the salt and pepper. Press lightly on bottoms and about halfway up sides of 4 individual baking dishes or 10-ounce custard cups.
2. Place celery, onion and margarine in l 1/2-quart casserole. Cover tightly and microwave on high (100%) 2 minutes; stir. Cover and microwave until vegetables are crisp-tender, 1 to 2 minutes longer.
3. Stir in bread crumbs, 1/3 cup milk and the sage. Spoon into center of each baking dish, pressing lightly to make celery mixture level with salmon mixture. Arrange dishes in circle on 12-inch plate. Microwave uncovered on medium-high (70%) until hot, 7 to 9 minutes.
4. Top each dish with cheese and green pepper ring; rotate dishes 1/2 turn. Microwave until cheese is melted, 1 to 1 1/2 minutes longer.