Microwave Vegetable Meat Puff

Brown 1/4 cup bread crumbs and 1 Tbsp butter in microwave for 1 1/2 minutes, stirring twice. Set aside. Heat water and 4 Tbsp butter in a glass bowl until almost boiling. Add flour, salt, pepper and baking powder. Beat with hand mixer until smooth paste forms. Add eggs, one at a time, beating well after each addition; set aside. Saute mushrooms, green peppers and onions in 1 Tbsp butter until soft. Combine with egg pastry mixture, meat, canned vegetables and pimiento. Blend well. Pour in to a greased 8" square baking dish. Sprinkle with bread crumbs. Microwave on HIGH for 10-13 minutes or until knife comes out clean when inserted into center. (The egg pastry puffs up unevenly, but settles down when cooked.) Stir together cheese soup mix and milk in a small glass bowl. Cook until hot and bubbly, about 3-5 minutes, stirring twice. To serve, cut casserole into squares, spooning cheese sauce over each serving. Serve immediately. Yields 4 servings.