1/2 c. finely chopped onion
1/2 c. finely chopped celery
1 tbsp. water
1/2 c. herb-seasoned stuffing mix
1 beaten egg
1 (6 1/2 oz.) can boneless, skinless salmon, drained & flaked
1 1/2 c. loose-pack frozen peas
1 (5 oz.) jar cream cheese spread with pimiento
1 tbsp. milk

In a 1 3/4 quart casserole, microwave onion, celery, and water, covered on high for 2 to 3 minutes or until tender. Drain well and cool slightly. In a mixing bowl, stir in stuffing mix and egg. Add salmon; mix well. Shape mixture into 4 loaves. Arrange loaves around edge of casserole. Combine cheese spread and milk, pour over peas and add to center of casserole. Microwave uncovered on high for 7 to 9 minutes, giving casserole a half-turn once. To serve, remove salmon loaves, stir pea and cream cheese mixture and spoon over loaves.