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Salmon Broccoli Bake

 Salmon Broccoli Bake
"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."
4 ServingsPrep: 15 min. Bake: 35 min.


  • 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, beaten
  • 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


  • In a large skillet, saute onion in butter until tender. Remove from
  • the heat; stir in rice and salmon. Combine egg and mayonnaise; stir
  • into 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,

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Salmon Broccoli Bake (continued)

Nutritional Facts: 22 g carbohydrate, 4 g fiber, 31 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.