Ingredients
- 1 egg
- 1 lg. can salmon (red sockeye is best), with liquid
- 1 c. cheese, grated (med. cheddar)
- 1 c. soft bread crumbs
- 1 tbsp. finely minced onion
- 1 tbsp. lemon juice (fresh is best)
- 1 1/2 c. cooked rice
- 1 tbsp. melted butter
- 1/2 teaspoon salt
- 1/8-1/4 teaspoon pepper
- 1/2 c. finely minced celery (may use more)
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Salmon And Rice Casserole
Servings: 6
Directions
- Beat egg. Clean salmon by removing skin and bones (can leave in the bones as they are a rich source of calcium). Mix all together, add in salmon last. May also top with extra cheese.
- Place in casserole and bake at 350 degrees for 1 hour (cover casserole and place pan of water on shelf underneath).
- May put in buttered casserole or possibly loaf pan, turn out after baking and garnish with lemons and parsley.
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