Salmon Casserole

16 oz Pink Salmon (canned)
2 T Fleishmann's Unsalted Margarine **Serving = 1 tablespoon** (by MEGHANSGYRL)
1/4 Flour, white
(2) 10 oz pkgs.Spinach, frozen
8 oz Kraft 2% Mild Cheddar Cheese
2 C Brown rice (cooked)
2 C.Milk, nonfat (skim milk)
2 T minced onion
1/2 tsp salt1/2 tsp. dry mustard
2 T sharp Romano cheese (opt)

Drain salmon, reserve liquid. Cook spinach per directions. drain well. Melt Margarine in saucepan, add minced onion, salt, mustard, flour and gradually add milk & salmon liquid whisking ingredients together to make sauce. Stir till thickened. Spread spinach mixture of salmon, spinach, & rice onto 2 pie plates that have been sprayed w/ Pam. Divide the sauce over the two pans to cover the mixture. Top with grated cheese and bake in oven for 20 min. at 400 degrees. Serves 6 at 404 cal per serving.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user JOJO2348.