1 (7 3/4 oz.) can salmon, undrained
1/4 tsp. chicken flavored bouillon granules
1/4 c. boiling water
1/4 c. milk
1 egg, lightly beaten
1 tbsp. chopped fresh parsley
1 tbsp. finely chopped onion
1 c. herb seasoned stuffing mix
1/2 c. (2 oz.) shredded Cheddar cheese
Vegetable Sauce (below)

Drain salmon, reserving liquid. Remove skin and bones, if desired. Flake salmon with a fork. Dissolve bouillon granules in boiling water in a medium bowl. Add salmon liquid, milk, egg, parsley and onion; mix well. Add salmon, stuffing mix and cheese, mixing well.

Place in two greased, 10 ounce custard cups or two greased au gratin dishes. Bake at 350 degrees F. for 30 minutes. Serve with vegetable sauce.

VEGETABLE SAUCE:

1 tbsp. butter
1 1/2 tsp. all-purpose flour
1/2 c. milk
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. frozen peas