Salmon, Long Grain & Wild Rice Casserole

This is a variation of a recipe I saw before I discovered Zaar on Allrecipes. DH and I both like it and Molly (cocker spaniel) loves what is left.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 3 (7 1/2ounce) cans pink salmon, drained
• 4  cups  long grain and wild rice blend, cooked
• 2  stalks celery, finely sliced
• 1  cup mayonnaise
• 1  cup sour cream
• 2  eggs
• 3  cups frozen green peas, thawed
• 2  cups cheddar cheese, shredded
• 1  cup parmesan cheese, shredded

Directions

1. Mix together the mayonnaise, sour cream, eggs, peas, parmesan cheese, and 1 1/2 cups cheddar in a bowl.
2. Remove bones from salmon. Mix with rice and celery and put into greased covered casserole dish. Mix all other ingredients with rice mixture. Put remaining 1/2 cup cheddar over top. Bake at 325 for 45-60 minutes.