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Salmon Rice Bake

American.Gourmet's picture
Ingredients
  Long grain rice 1 Cup (16 tbs)
  Condensed cream of celery soup 42 Ounce (Four 10 1/2 Ounce Cans)
  Milk 3⁄4 Cup (12 tbs)
  Canned salmon 48 Ounce, drained, boned, and broken into large pieces (Three 16 Ounce Cans)
  Frozen mixed vegetables 30 Ounce, cooked and drained (Three 10 Ounce Packages)
  Canned sliced mushrooms 12 Ounce, drained (Two 6 Ounce Cans)
  Butter/Margarine 3 Tablespoon
  Soft bread crumbs 2 Cup (32 tbs)
Directions

GETTING READY
1) Preheat oven to 350 degree.

MAKING
2) Cook rice according to package direction.
3) Blend soup and milk and then stir in rice, mushrooms, salmon, and vegetables.
4) Take a 2-quart casserole, spread the mixture, and bake for 50 minutes.
5) Melt butter and toss breadcrumbs.
6) Sprinkle the breadcrumbs over the casserole, bake uncovered for 10 minutes more.

SERVING
7) Serve with curry.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Salmon
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
24

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