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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Use either pink or red salmon - red gives more color for company. I like to use the no-salt-added salmon and remove skin and bones. Ingredients:
1 (7 1/2 ounce) can salmon, skin and bones removed, do not drain |
1/2 cup long grain rice, raw |
1/2 cup carrot, grated |
1/4 cup onion, chopped |
1 egg |
1/8 teaspoon pepper |
1 (10 ounce) can cream of mushroom soup |
1/2 cup water |
Directions:
1. Mix salmon, juice from salmon, rice, carrot, onion, egg and pepper.
2. Shape into balls and put in casserole leaving room for expansion.
3. Mix soup and water together; pour over top.
4. Bake covered in 350F oven for 1 hour.
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