Rice, Broccoli, and Salmon Casserole
- Reviews 3
Ready In: 55 mins
Serves: 4-6
Yields: 8 cups
Ingredients
- 1 1⁄2 cups rice
- 1 (8 1/2ounce) can cream of mushroom soup
- 1 (14 3/4ounce) 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
Directions
- 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.
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