Salmon Casserole Recipes With Rice

SALMON AND RICE CASSEROLE

Salmon and Rice Casserole image

This is quick and easy. The curry powder adds a great flavour. I found the original recipe in a booklet called Family Meal Planning published in 1972 and received permission to post the recipe.

Provided by Timothy

Categories Rice

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons soft margarine (I use Becel)
4 tablespoons flour
1 teaspoon salt
2 cups 1% low-fat milk
1/2 teaspoon curry powder
1/2 teaspoon Worcestershire sauce
2 (7 1/2 ounce) cans salmon (any variety)
1 1/2 cups rice, cooked (left-overs work great!)
1 cup cheddar cheese, grated

Steps:

Set oven to 350 degrees F.
Grease casserole dish.
Melt margarine.
Add flour& salt and cook for 1 minute while stirring.
Remove from heat.
Add milk gradually, return to heat and cook and stir until thickened.
Stir curry powder and worcestershire sauce into sauce.
Break salmon into chunks and add to sauce.
Add cooked rice.
Pour into greased casserole.
Sprinkle cheese on top.
Bake at 350 degrees F for 30 minutes.

Nutrition Facts : Calories 438.2, Fat 15.5, SaturatedFat 6, Cholesterol 60.7, Sodium 659.6, Carbohydrate 47.2, Fiber 0.9, Sugar 4.4, Protein 25.4

J-LYN'S AWESOME SALMON CASSEROLE

J-Lyn's Awesome Salmon Casserole image

I improvised this salmon casserole with items I had on hand in my pantry. I've never been big on casseroles (if you've had my mom's cooking, you'd understand why), but they are definitely an easy way to use up items that would otherwise be sitting in the pantry forever. This recipe is simple enough; feel free to add or supplement as you see fit!

Provided by jlyn1983

Categories Seafood Fish Salmon

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon butter, or as needed
1 cup elbow macaroni
1 (6 ounce) can salmon, drained
1 (10.75 ounce) can condensed cream of mushroom soup
⅔ cup milk, or to taste
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper
¼ cup French-fried onions

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch casserole dish.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Combine macaroni, salmon, cream of mushroom soup, 1/2 can of milk, Parmesan cheese, salt, and pepper in a casserole dish. Mix until well blended. Sprinkle French-fried onions on top.
Bake in the middle rack of the preheated oven until lightly browned on top, about 30 minutes.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 22.3 g, Cholesterol 25.6 mg, Fat 14.4 g, Fiber 0.7 g, Protein 13.2 g, SaturatedFat 5.2 g, Sodium 1025.3 mg, Sugar 2.5 g

RICE, BROCCOLI, AND SALMON CASSEROLE

Rice, Broccoli, and Salmon Casserole image

An easy casserole, which is easily adaptable. Add other veggies, such as sliced carrots or zucchini, or use tuna or chicken instead of salmon. You can also top this with crushed fried onions for more crunch.

Provided by strawberrybird

Categories One Dish Meal

Time 55m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups rice
1 (8 1/2 ounce) can cream of mushroom soup
1 (14 3/4 ounce) can salmon
1 cup milk
2 eggs
2 cups broccoli florets
2 teaspoons garlic salt
1 teaspoon crushed red pepper flakes (optional)
1/2 cup parmesan cheese, divided
1/4 cup panko breadcrumbs
2 tablespoons parsley

Steps:

Preheat oven to 375.
Beat eggs in a large bowl.
Whisk in cream of mushroom soup and milk.
Add garlic salt, crushed red pepper (if using), broccoli, rice, salmon, and 1/4 cup Parmesan cheese. Mix well.
Pour into greased casserole dish, 8 x 10 or larger.
In a small bowl, mix together remaining cheese, panko, and parsley. Sprinkle over casserole.
Cover dish with foil and bake 30 minutes (40 if using brown rice).
Remove foil and cook for another 15 minutes.

Nutrition Facts : Calories 602.6, Fat 16.4, SaturatedFat 6, Cholesterol 179.6, Sodium 775.7, Carbohydrate 72.4, Fiber 1.4, Sugar 1.6, Protein 38.6

SALMON BROCCOLI BAKE

Salmon Broccoli Bake image

"A good friend gave me this quick-and-easy recipe that uses canned salmon, wild rice and frozen broccoli," writes Brigitte Schaller of Flemington, Missouri. "I often serve this casserole with a wilted spinach salad for a complete meal."

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 cup chopped onion
1 tablespoon butter
1-1/2 cups cooked wild rice
1 can (7-1/2 ounces) salmon, drained, bones and skin removed
1 large egg, beaten
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
3 cups frozen chopped broccoli, thawed and drained
1-1/2 cups shredded cheddar cheese, divided

Steps:

In a large skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; stir into the salmon mixture. , Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan cheese and broccoli. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 616 calories, Fat 45g fat (17g saturated fat), Cholesterol 147mg cholesterol, Sodium 942mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.