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Dill Salmon Casserole

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Ingredients
  Canned salmon 15 1⁄2 Ounce (1 Can)
  Evaporated milk 5 1⁄2 Ounce (1 Can)
  Water chestnuts 1⁄2 Cup (8 tbs), sliced
  Quick cooking rice 1⁄2 Cup (8 tbs)
  Saltine crackers 1⁄2 Cup (8 tbs), finley crushed
  Water 3⁄4 Cup (12 tbs)
  Minced onion 2 Teaspoon, dried
  Parsley flakes 2 Teaspoon, dried
  Lemon juice 2 Teaspoon
  Dill weed 1⁄2 Teaspoon, dried
  Pepper 1 Dash
  Shredded swiss cheese 3⁄4 Cup (12 tbs)
Directions

GETTING READY
1) Preheat the oven to 350 Deg F.

MAKING
2) Drain the salmon, remove the skin, bones and flake.
3) Reserve the liquid.
4) In a bowl, add the flaked salmon, reserved liquid, water, evaporated milk, water chestnuts, uncooked rice, crushed crackers, dried onion, dried parsley, pepper, lemon juice and dill-weed; mix well.
5) Pour into a 1-quart casserole.
6) Cover and bake in the oven for about 20 min or until the rice is cooked.
7) Sprinkle with the cheese.
8) Bake for further 5 min to melt the cheese.

SERVING
9) Serve in a nice dish.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
6

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