Salmon-Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can (10.75 oz) condensed cream of chicken soup, low fat, low sodium if possible2 cans (6 oz) pink salmon, drain, reserve liquid2 tsp Dijon mustard1 tsp black pepper1.5 cups grated cheddar cheese1 pkg (10 oz) frozen chopped broccoli, thawed3 cups cooked rice, can use white or brownPaprika, to garnish
Combine soup, 1/2 cup salmon liquid, mustard, peper and 3/4 cup cheese. Heat to melt cheese. Toss together broccoli and rice. Stir in half the soup mixture. Spoon into greaed shallow 2-quart casserole. Top with flaked salmon. Pour remaining soup mixture over salmon; sprinkle with remaining cheese. Dust with paprika. Bake at 350 degree oven for 20 minutes or until hot and bubbly. Makes 6 servings.
To freeze, complete Salmon-Rice Casserole except for remining cheese. Wrap and freeze. Thaw. Sprinkle with cheese. Dust with paprika. Bake as directed.
Note: can use 15.5 oz can of salmon.
Number of Servings: 6
Recipe submitted by SparkPeople user WASKIEWICZ.
To freeze, complete Salmon-Rice Casserole except for remining cheese. Wrap and freeze. Thaw. Sprinkle with cheese. Dust with paprika. Bake as directed.
Note: can use 15.5 oz can of salmon.
Number of Servings: 6
Recipe submitted by SparkPeople user WASKIEWICZ.
Nutritional Info Amount Per Serving
- Calories: 378.4
- Total Fat: 16.2 g
- Cholesterol: 64.9 mg
- Sodium: 599.5 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 2.2 g
- Protein: 23.3 g
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