Salmon Casserole Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Mushroom | 2 Cup (16 tbs) | |
| Carrots | 1 1/2 Cup (16 tbs), chopped | |
| Frozen peas | 1 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Red bell pepper | 1/2 Cup (16 tbs), chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Dried basil leaves | 1/2 Teaspoon | |
| Cooked rice | 4 Cup (16 tbs) | |
| Salmon | 1 Can (10oz), drained, flaked | |
| Condensed cream of mushroom soup | 1 Can (10oz), undiluted | |
| American Cheese | 2 Cup (16 tbs), grated | |
| Black olives | 1/2 Cup (16 tbs), sliced |
Directions
1. Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray; set aside.
2. Melt margarine in large skillet or Dutch oven over medium heat. Add mushrooms, carrots, peas, celery, onion, bell pepper, parsley, garlic, salt, black pepper and basil; cook and stir 10 minutes or until vegetables are tender. Add rice, salmon, soup and cheese; mix well.
3. Transfer to prepared casserole. Sprinkle olives over top. Bake 30 minutes or until hot and bubbly.
2. Melt margarine in large skillet or Dutch oven over medium heat. Add mushrooms, carrots, peas, celery, onion, bell pepper, parsley, garlic, salt, black pepper and basil; cook and stir 10 minutes or until vegetables are tender. Add rice, salmon, soup and cheese; mix well.
3. Transfer to prepared casserole. Sprinkle olives over top. Bake 30 minutes or until hot and bubbly.
Chef
