Salmon and Rice Casserole
This is quick and easy. The curry powder adds a great flavour. I found the original recipe in a booklet called Family Meal Planning published in 1972 and received permission to post the recipe.
- Ready In:
- 3 tablespoons soft margarine (I use Becel)
- 4 tablespoons flour
- 1 teaspoon salt
- 2 cups 1% low-fat milk
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon Worcestershire sauce
- 2 (7 1/2 ounce) cans salmon (any variety)
- 1 1⁄2 cups rice, cooked (left-overs work great!)
- 1 cup cheddar cheese, grated
- Set oven to 350 degrees F.
- Grease casserole dish.
- Melt margarine.
- Add flour& salt and cook for 1 minute while stirring.
- Remove from heat.
- Add milk gradually, return to heat and cook and stir until thickened.
- Stir curry powder and worcestershire sauce into sauce.
- Break salmon into chunks and add to sauce.
- Add cooked rice.
- Pour into greased casserole.
- Sprinkle cheese on top.
- Bake at 350 degrees F for 30 minutes.
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I love these vintage recipes with curry powder! I added half a cup of chopped pecans for texture and some minced fresh parsley to give it some color. I also doubled the curry powder and Worcestershire sauce. I wish I would have read other people's tweaks because I would have added broccoli. I will make this again. It's a good recipe for the quarantine since it uses so much shelf stable things.Reply
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