|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|
|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)|
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.