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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A good friend gave me this quick-and-easy recipe that uses canned salmon, wild rice and frozen broccoli, writes Brigitte Schaller of Flemington, Missouri. I often serve this casserole with a wilted spinach salad for a complete meal. Ingredients:
1 cup chopped onion |
1 tablespoon butter |
1-1/2 cups cooked wild rice |
1 can (7-1/2 ounces) salmon, drained, bones and skin removed |
1 egg, beaten |
1/2 cup mayonnaise |
1/2 cup grated parmesan cheese |
3 cups frozen chopped broccoli, thawed and drained |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
Directions:
1. In a large skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; stir into the salmon mixture.
2. Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan cheese and broccoli.
3. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
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