Salmon Ball Casserole

"Use either pink or red salmon - red gives more color for company. I like to use the no-salt-added salmon and remove skin and bones."
photo by a user photo by a user
Ready In:
1hr 10mins


  • 1 (7 1/2 ounce) can salmon, skin and bones removed, do not drain
  • 12 cup long grain rice, raw
  • 12 cup carrot, grated
  • 14 cup onion, chopped
  • 1 egg
  • 18 teaspoon pepper
  • 1 (10 ounce) can cream of mushroom soup
  • 12 cup water


  • Mix salmon, juice from salmon, rice, carrot, onion, egg and pepper.
  • Shape into balls and put in casserole leaving room for expansion.
  • Mix soup and water together; pour over top.
  • Bake covered in 350F oven for 1 hour.

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


I live in a coastal town in the southwestern corner of BC. From my living room window I can look across the water to the USA. The town is also a suburb of Vancouver so have the water at my front window and the moutains at my back. From the balcony I have a view of Mount Baker which is beatiful. <br>I am retired from the airlines so have a lot of time to shop and do hobbies. I enjoy watching the food channel on TV, and can even watch Gordon Ramsey with his language. But I also like meals that are easy to prepare. I do wish there were more truly lactose free recipes available, most that I have found include ingredients that contain milk ie: mayonaise. <br>I almost never stay to a recipe after the first try - have to add my own touch. However, I do the recipe without changes (except for the sodium and saturated fat levels in some cases) the first time, out of respect for the chef, there may be subtle flavours that are not too apparent. <br>I am also a committed singer and belong to two choirs, I also love singing the music from the old musicals though have never done that for the public. <br><img src=>
View Full Profile

Find More Recipes