"Here's a submission that has been a favorite in my family for years. Not sure of the origin. Adults and kids alike love it! I've never had a complaint, not even from picky eaters. I usually double the recipe for groups of 5 or more."
Salmon and Rice Casserole
1/4 c. finely chopped celery
1/4 c. chopped onion
1 T. butter (or oil)
2 c. cooked rice (do not salt rice)
1 can cream of mushroom soup
7 oz. can boneless skinless salmon, flaked (for doubling, my mom always used a 14-15 oz. can of bone-in skin-on salmon, scraped off the skin, and mashed the bones into the salmon, as they are soft anyway, and full of calcium), do not drain - mix in liquid while flaking
1/2 c. shredded sharp cheddar (other cheeses can be substituted, but sharp cheddar gives it more flavor)
seasoned bread crumbs, for topping
Saute the celery and onion in butter until soft (cover with a lid to speed the process and keep the butter from drying up too quickly). Pour into baking dish and add remaining ingredients, except for bread crumbs. Stir well, top with bread crumbs and bake for 20-30 min. at 350, or until heated through and starting to bubble around edges.
Serves about 4.
Side dishes: tossed salad, sliced fruit, biscuits or french bread. Pin It