Scalloped Salmon And Rice Casserole 1957
Recipe: #43756
October 10, 2024
Categories: Casseroles, Salmon, Cheese, Cheddar, Rice White Rice, Fresh Tomatoes, Salmon Dinner, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (310.4 g)
- Calories 297.5
- Total Fat - 10.4 g
- Saturated Fat - 3.2 g
- Cholesterol - 77.8 mg
- Sodium - 853.8 mg
- Total Carbohydrate - 21.6 g
- Dietary Fiber - 1.8 g
- Sugars - 2.1 g
- Protein - 27.8 g
- Calcium - 345.1 mg
- Iron - 1 mg
- Vitamin C - 10.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Pam spray 8 x 8 casserole.
Step 3
Mix rice, tomato soup and salmon juice you have drained from the can.
Step 4
Rinse out can with water, be careful it's hot.
Step 5
Lightly season rice mixture.
Step 6
Put had the salmon in bottom of pan, they say debone but that's where calcium is, I'm not, you can.
Step 7
Add a layer of 1/2 the rice mixture.
Step 8
A layer of cheese and a layer of tomatoes.
Step 9
Repeat with salmon, rice and cheese.
Step 10
Bake for 30 minutes until hot and bubbly.
Tips
No special items needed.
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