Salmon Velveeta Rice Casserole
Created by dienia b on April 10, 2025
- Servings: 6
- Prep Time: 9m
- Cook Time: 30m
- Recipe #44451
Ingredients
- 16 ounces salmon, undrained (1 can)
- 14 ounces white rice, cooked (2 cups)
- 10 ounces cream of mushroom soup (1 can)
- 1 cup peas, frozen
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 ounces Velveeta cheese, cubed
How to Make
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Step 1: Preheat your oven to 375°F.
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Step 2: In a large bowl, mix together the canned salmon, cooked rice, cream of mushroom and frozen peas.
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Step 3: Put the mix in a greased Pam sprayed casserole pan.
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Step 4: Season lightly.
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Step 5: Cube some Velveeta on top.
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Step 6: Bake for 30 minutes, until it’s hot and the cheese is bubbly.
Nutritional Facts
- Serving Size: 1 (220.8 g)
- Calories 259.1
- Total Fat - 10.5 g
- Saturated Fat - 3.8 g
- Cholesterol - 57.7 mg
- Sodium - 658.9 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 1.5 g
- Sugars - 1 g
- Protein - 22.1 g
- Calcium - 325.1 mg
- Iron - 1 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.1 mg