Salmon Rice Bake Recipe
Ingredients
| Long grain rice | 1 Cup (16 tbs) | |
| 4 10 1/2-ounce cans condensed cream of celery soup | ||
| Milk | 3/4 Cup (16 tbs) | |
| 3 16-ounce cans salmon, drained, boned, and broken into large pieces | ||
| 3 10-ounce packages frozen mixed vegetables, cooked and drained | ||
| 2 6-ounce cans sliced mushrooms, drained | ||
| Butter/Margarine | 3 Tablespoon | |
| Soft bread crumbs | 2 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat oven to 350 degree.
MAKING
2) Cook rice according to package direction.
3) Blend soup and milk and then stir in rice, mushrooms, salmon, and vegetables.
4) Take a 2-quart casserole, spread the mixture, and bake for 50 minutes.
5) Melt butter and toss breadcrumbs.
6) Sprinkle the breadcrumbs over the casserole, bake uncovered for 10 minutes more.
SERVING
7) Serve with curry.
1) Preheat oven to 350 degree.
MAKING
2) Cook rice according to package direction.
3) Blend soup and milk and then stir in rice, mushrooms, salmon, and vegetables.
4) Take a 2-quart casserole, spread the mixture, and bake for 50 minutes.
5) Melt butter and toss breadcrumbs.
6) Sprinkle the breadcrumbs over the casserole, bake uncovered for 10 minutes more.
SERVING
7) Serve with curry.
Chef
