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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is from the Company's Coming Select Series Beans & Rice cookbook. I didn't have instant rice so I used the same amount of regular white rice, increased the chicken broth by 1 cup, and boiled the rice with the veggies. I think I probably should have used a little less rice (or another tin of mushroom soup!) because it was a little on the dry-ish and it filled my 3 qt casserole - the recipe just calls for a 2 qt. I also substituted chopped red pepper for the carrots and added it with the broccoli. But all modification aside, it was still a very tasty casserole and definitely a do-over in THIS house - especially when topped with a bit of melted cheddar!! Ingredients:
3 cups water |
1 1/2 cups grated carrots |
1 cup finely chopped onion |
2 teaspoons chicken bouillon powder |
1 cup small broccoli floret |
2 1/4 cups instant rice, uncooked |
10 ounces condensed cream of mushroom soup (284 ml) |
7 1/2 ounces canned pink salmon, drained and broken up (213 g) |
paprika, sprinkle (optional) |
Directions:
1. Combine water, carrot, onion and bouillon powder in a large saucepan. cover and cook until onion is almost tender.
2. Add broccoli. Cook for 4 minutes. Do not drain.
3. Stir in rice. Cover and let stand for 5 minutes.
4. Add soup and salmon. Stir to mix well. Turn into greased 2 qt (2L) casserole dish.
5. Sprinkle with paprika if desired (or shredded cheddar!). Cover and bake at 350F for 30 minutes.
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