Salmon Broccoli Bake
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 4 servings.
"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."
Ingredients
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1 cup chopped onion
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1 tablespoon butter
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1-1/2 cups cooked wild rice
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1 can (7-1/2 ounces) salmon, drained, bones and skin removed
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1 large egg, beaten
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1/2 cup mayonnaise
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1/2 cup grated Parmesan cheese
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3 cups frozen chopped broccoli, thawed and drained
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1-1/2 cups shredded cheddar cheese, divided
Directions
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1.
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.
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2.
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.
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3.
Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts
1 each: 616 calories, 45g fat (17g saturated fat), 147mg cholesterol, 942mg sodium, 22g carbohydrate (4g sugars, 4g fiber), 31g protein.
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