Salmon-Rice Casserole
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Salmon-Rice Casserole calories by ingredient
Introduction
Tasty. change of pace casserole Tasty. change of pace casseroleNumber of Servings: 6
Ingredients
-
1 can (10.75 oz) condensed cream of chicken soup,
low fat, low sodium if possible
2 cans (6 oz) pink salmon, drain, reserve liquid
2 tsp Dijon mustard
1 tsp black pepper
1.5 cups grated cheddar cheese
1 pkg (10 oz) frozen chopped broccoli, thawed
3 cups cooked rice, can use white or brown
Paprika, to garnish
Directions
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.