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Scalloped Salmon And Rice Casserole 1957

Here's how you make Scalloped Salmon And Rice Casserole 1957
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  • Servings: 4
  • Prep: 9m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 15 ounces salmon (1 can)
  • 14 ounces rice, white, cooked (2 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water boiling
  • 10 ounces tomato soup (1 can)
  • 4 ounces cheddar cheese, shredded (1/2 cup)
  • 1 cup tomatoes, sliced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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