Salmon Rice Bake

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READY IN: 45mins
SERVES: 6-8
YIELD: 6 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups water
  • 1 12
    cups grated carrots
  • 1
    cup finely chopped onion
  • 1
    cup small broccoli floret
  • 2 14
    cups instant rice, uncooked
  • 10
    ounces condensed cream of mushroom soup (284 mL)
  • 7 12
    ounces canned pink salmon, drained and broken up (213 g)
  • paprika, sprinkle (optional)
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DIRECTIONS

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