Salmon, Long Grain & Wild Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a variation of a recipe I saw before I discovered Zaar. DH and I both like it and Molly (cocker spaniel) loves what is left. Ingredients:
3 (7 1/2 ounce) cans pink salmon, drained |
4 cups long grain and wild rice blend, cooked |
2 stalks celery, finely sliced |
1 cup mayonnaise |
1 cup sour cream |
2 eggs |
3 cups frozen green peas, thawed |
2 cups cheddar cheese, shredded |
1 cup parmesan cheese, shredded |
Directions:
1. Mix together the mayonnaise, sour cream, eggs, peas, parmesan cheese, and 1 1/2 cups cheddar in a bowl.
2. Remove bones from salmon. Mix with rice and celery and put into greased covered casserole dish. Mix all other ingredients with rice mixture. Put remaining 1/2 cup cheddar over top. Bake at 325 for 45-60 minutes.
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