Dill Salmon Casserole Recipe


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


 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


1) Preheat the oven to 350 Deg F.

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.

9) Serve in a nice dish.