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Salmon Broccoli Bake Recipe

"A good friend gave me this quick-and-easy recipe that uses canned salmon, wild rice and frozen broccoli," writes Brigitte Schaller of Flemington, Missouri. "I often serve this casserole with a wilted spinach salad for a complete meal."

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Salmon Broccoli Bake Recipe

Prep: 15 min. Bake: 35 min.

Yield: 4 Servings

15 35 50

Ingredients

1 cup chopped onion
1 tablespoon butter
1-1/2 cups cooked wild rice
1 can (7-1/2 ounces) salmon, drained, bones and skin removed
1 egg
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
3 cups frozen chopped broccoli, thawed and drained
1-1/2 cups (6 ounces) shredded cheddar cheese, divided

Directions

In a large skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; add to the salmon mixture.
Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan cheese and broccoli.
Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 616 calories, 45 g fat (17 g saturated fat), 147 mg cholesterol, 942 mg sodium, 22 g carbohydrate, 4 g fiber, 31 g protein.

Originally published as Salmon Broccoli Bake in Quick Cooking May/June 1999, p47

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Salmon Broccoli Bake

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(1-1) of 1 reviews

Reviewed on Mar. 07, 2009 by Stavast

We enjoyed this dish, I used raw broccoli and cooked it before assembling dish. Would also suggest the broccoli be put in the centre, I found it got too done putting it on the top.