Scalloped Salmon And Rice Casserole 1957
Created by dienia b on October 10, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 30m
- Recipe #43756
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Pam spray 8 x 8 casserole.
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Step 3: Mix rice, tomato soup and salmon juice you have drained from the can.
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Step 4: Rinse out can with water, be careful it's hot.
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Step 5: Lightly season rice mixture.
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Step 6: Put had the salmon in bottom of pan, they say debone but that's where calcium is, I'm not, you can.
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Step 7: Add a layer of 1/2 the rice mixture.
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Step 8: A layer of cheese and a layer of tomatoes.
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Step 9: Repeat with salmon, rice and cheese.
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Step 10: Bake for 30 minutes until hot and bubbly.
Nutritional Facts
- 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