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    You are in: Home / Recipes / Salmon Rice Bake Recipe
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    Salmon Rice Bake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Swan Valley Tammi's Note:

    This is from the Company's Coming Select Series Beans & Rice cookbook. I didn't have instant rice so I used the same amount of regular white rice, increased the chicken broth by 1 cup, and boiled the rice with the veggies. I think I probably should have used a little less rice (or another tin of mushroom soup!) because it was a little on the dry-ish and it filled my 3 qt casserole -- the recipe just calls for a 2 qt. I also substituted chopped red pepper for the carrots and added it with the broccoli. But all modification aside, it was still a very tasty casserole and definitely a do-over in THIS house -- especially when topped with a bit of melted cheddar!!

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Combine water, carrot, onion and bouillon powder in a large saucepan. cover and cook until onion is almost tender.
    2. 2
      Add broccoli. Cook for 4 minutes. Do not drain.
    3. 3
      Stir in rice. Cover and let stand for 5 minutes.
    4. 4
      Add soup and salmon. Stir to mix well. Turn into greased 2 qt (2L) casserole dish.
    5. 5
      Sprinkle with paprika if desired (or shredded cheddar!). Cover and bake at 350F for 30 minutes.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on November 22, 2009


      Nice! Everyone enjoyed this. I did use mexican cheese mix added before baking. Tasty and easy.

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


    Nutritional Facts for Salmon Rice Bake

    Serving Size: 1 (231 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 251.3
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 1.0 g
    Cholesterol 29.1 mg
    Sodium 599.1 mg
    Total Carbohydrate 38.5 g
    Dietary Fiber 2.1 g
    Sugars 3.2 g
    Protein 12.6 g

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