You are here

Salmon Casserole

admin's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Mushroom slices 2 Cup (32 tbs)
  Chopped carrots 1 1⁄2 Cup (24 tbs)
  Frozen peas 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
  Cooked rice 4 Cup (64 tbs)
  Canned red salmon 14 Ounce, drained, flaked (1 Can)
  Condensed cream of mushroom soup 10 3⁄4 Ounce, undiluted (1 Can)
  Grated american cheese/Grated cheddar cheese 8 Ounce (2 Cup)
  Sliced black olives 1⁄2 Cup (8 tbs)
Directions

1. Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray; set aside.
2. Melt margarine in large skillet or Dutch oven over medium heat. Add mushrooms, carrots, peas, celery, onion, bell pepper, parsley, garlic, salt, black pepper and basil; cook and stir 10 minutes or until vegetables are tender. Add rice, salmon, soup and cheese; mix well.
3. Transfer to prepared casserole. Sprinkle olives over top. Bake 30 minutes or until hot and bubbly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.165385
Average: 4.2 (13 votes)