Salmon Rice Bake

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!!

• Ready In: 45 mins
• Serves: 6-8
• Yields: 6 1/2 cups

Ingredients

• 3  cups water
• 1 1⁄2 cups  grated carrots
• 1  cup  finely chopped onion
• 2  teaspoons chicken bouillon powder
• 1  cup  small broccoli floret
• 2 1⁄4 cups  instant rice, uncooked
• 10  ounces  condensed cream of mushroom soup (284 mL)
• 7 1⁄2 ounces  canned pink salmon, drained and broken up (213 g)
•  paprika, sprinkle (optional)

Directions

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