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Salmon Rice Casserole Recipe

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This recipe for Salmon Rice Casserole, by , is from The Sadler Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Lester
Added: Monday, May 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1- Can condensed cream of chicken soup
1- Can pink salmon ( drain, reserving liquid )
2-tsps Dijon mustard
1-tsp seasoned pepper.
1 and 1/2 cups grated cheddar cheese.
1- pkg (10 oz. ) frozen chopped broccoli , thawed.
3- cups cooked rice.
Paprika.

Directions:
Directions:
Combine soup, 1/2 cup salmon liquid, mustard, pepper, and 3/4 cup cheese. Heat to melt cheese. Toss together rice and broccoli. Stir in half the soup mixture. Spoon into a greased shallow 2 qt. casserole. Top with flaked salmon, Pour remaining soup mixture over salmon; Sprinkle with remaining cheese, Dust with paprika.
Bake at 350 deg. for 20 min or till hot and bubbly.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Note:To freeze , Prepare as directed except for the cheese. Wrap and freeze.
Thaw, sprinkle with cheese, add paprika, and bake as directed.

 

 

 

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