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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."
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:4 servings

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, 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

Directions

  • 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.
  • 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.
  • 3. 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 each: 616 calories, 45g fat (17g saturated fat), 147mg cholesterol, 942mg sodium, 22g carbohydrate (4g sugars, 4g fiber), 31g protein .

Reviews for Salmon Broccoli Bake

Sort By :
MY REVIEW
mythyagain@yahoo.com
Reviewed Sep. 19, 2015

"Quick and yummy."

MY REVIEW
jwiuff
Reviewed Dec. 8, 2014

"Just the BEST!! My husband and I LOVED this. Plan to try it with another type of fish tonight :)"

MY REVIEW
Medic 716
Reviewed Jun. 30, 2014

"Added a little salt and pepper. was a little bland for my household. Broccoli also all needs to be in the first layer. overcooks on top."

MY REVIEW
Stavast
Reviewed Mar. 7, 2009

"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."

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Wine Pairings

Light-Bodied White Wine

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