Salmon Cups

1 14-15 oz can salmon
1 can cream of mushroom soup, undiliuted
2 eggs, slightly beaten
1 1/2 c. soft bread or 2 slices torn into small pieces
1/4 c. ketchup
3-4 Tbsp milk

Preheat oven to 350 degrees.   Grease 6 custard baking cups.
Drain liquid from boned salmon into measuring cup and add enough water to the liquid to make 1/2 cup. Combine this liquid in separate bowl with 1/2 can undiliuted soup, bread crumbs, ketchup, eggs, and slamon. Spoon into baking cups.
In a small heatproof bowl or pan, mix remaining soup with the milk to make a sauce. Bake both 35 minues. Remove from oven and let sit 3-4 minutes before turning out on a dish. Spoon sauce over salmon and garnish with minced parsley, if desired.