Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rice, Broccoli, and Salmon Casserole Recipe
    Lost? Site Map

    Rice, Broccoli, and Salmon Casserole

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    strawberrybird's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4-6



    Units: US | Metric


    1. 1
      Preheat oven to 375.
    2. 2
      Beat eggs in a large bowl.
    3. 3
      Whisk in cream of mushroom soup and milk.
    4. 4
      Add garlic salt, crushed red pepper (if using), broccoli, rice, salmon, and 1/4 cup Parmesan cheese. Mix well.
    5. 5
      Pour into greased casserole dish, 8 x 10 or larger.
    6. 6
      In a small bowl, mix together remaining cheese, panko, and parsley. Sprinkle over casserole.
    7. 7
      Cover dish with foil and bake 30 minutes (40 if using brown rice).
    8. 8
      Remove foil and cook for another 15 minutes.

    Ratings & Reviews:

    • on February 25, 2014


      We enjoyed this casserole. I used frozen broccoli and half white/half brown rice and did NOT precook it. At 30 min it was still crunchy so I have it back in the oven for another 10. Flavor is great! I would definitely keep the crushed red pepper because it gives the dish a kick and a unique taste.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2010


      Very nice flavor, a "comfort food" casserole. Not much to look at, but satisfying. For clarification, I must add that the directions do not specify whether to use pre-cooked rice or broccoli. I used uncooked instant brown rice and I did cook the broccoli ahead of time and it turned out well.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rice, Broccoli, and Salmon Casserole

    Serving Size: 1 (254 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 602.6
    Calories from Fat 147
    Total Fat 16.3 g
    Saturated Fat 5.9 g
    Cholesterol 179.6 mg
    Sodium 775.6 mg
    Total Carbohydrate 72.4 g
    Dietary Fiber 1.3 g
    Sugars 1.6 g
    Protein 38.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites