Dill Salmon Casserole Recipe

Summary

Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings6
CourseMethod
Main Ingredient

Ingredients

 Canned salmon15 1⁄2 Ounce (1 Can)
 Evaporated milk5 1⁄2 Ounce (1 Can)
 Water chestnuts1⁄2 Cup (8 tbs), sliced
 Quick cooking rice1⁄2 Cup (8 tbs)
 Saltine crackers1⁄2 Cup (8 tbs), finley crushed
 Water3⁄4 Cup (12 tbs)
 Minced onion2 Teaspoon, dried
 Parsley flakes2 Teaspoon, dried
 Lemon juice2 Teaspoon
 Dill weed1⁄2 Teaspoon, dried
 Pepper1 Dash
 Shredded swiss cheese3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size

Calories 362 Calories from Fat 112

% Daily Value*

Total Fat 13 g19.4%

Saturated Fat 3.6 g18%

Trans Fat 0 g

Cholesterol 38.3 mg

Sodium 670 mg27.9%

Total Carbohydrates 33 g11%

Dietary Fiber 1 g4.1%

Sugars 3 g

Protein 25 g49.2%

Vitamin A 7.3% Vitamin C 6%

Calcium 21.4% Iron 19.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 350 Deg F.

MAKING
2) Drain the salmon, remove the skin, bones and flake.
3) Reserve the liquid.
4) In a bowl, add the flaked salmon, reserved liquid, water, evaporated milk, water chestnuts, uncooked rice, crushed crackers, dried onion, dried parsley, pepper, lemon juice and dill-weed; mix well.
5) Pour into a 1-quart casserole.
6) Cover and bake in the oven for about 20 min or until the rice is cooked.
7) Sprinkle with the cheese.
8) Bake for further 5 min to melt the cheese.

SERVING
9) Serve in a nice dish.
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