Salmon, Long Grain & Wild Rice Casserole

Submitted by Senior Lady

"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: 1hr 15mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 3 (7 1/2 ounce) 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.