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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• Patty

• 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

• Sauce

• 2  tablespoons butter
• 2  tablespoons flour
• 1 1⁄4 cups skim milk
• 1⁄2 cup cheddar cheese, shredded
• 2  ounces pimientos, drained and diced
• 1⁄2 teaspoon salt
• 1  garlic clove
• 1  dash pepper

Directions

1. Preheat oven to 375 degrees and start your water boiling for step 6.
2. In a bowl, combine the cornflakes, milk, eggs, butter, onion, garlic salt, pepper, and salmon.
3. Divide into 4 equal portions.
4. Place four greased 8 ounce custard cups in a 11 X 7 X 2 inch baking dish.
5. Fill cups with salmon mixture; gently press down with a spoon until flattened.
6. Fill baking dish with boiling water to a depth of 1 inch.
7. Bake, uncovered, for 30 minutes or until a meat thermometer reads 160 degrees.
8. For cheese sauce: in a medium sized saucepan, melt butter over medium heat.
9. Stir in flour until smooth; gradually add the milk.
10. Bring to a boil; cook and stir for one minute or until thickened.
11. Add cheese, pimentos, salt, garlic, and pepper; cook and stir until cheese is melted.
12. Pour over salmon.