"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."
"This is one of my favorite ways to serve fish," says Kathleen Plake of Fort Wayne, Indiana. "I'm originally from Louisiana, where much of the food is spicy. So I like the spark that the chili powder and green chilies give this good-for-you baked fillets."
Meet the Cook: These bundles take a little time to assemble, but they're worth it! They're always popular at a shower or buffet...and they're great for an everyday dinner, too. This flavorful dish goes nicely with rice pilaf or a saucy pasta.
-Frances Quinn, Farmingdale, New York
This is one of our favorite recipes. It's quick, easy and delicious. Just serve with a side salad, biscuits and mixed fruit for dessert. We like it a lot for Christmas Eve. —Jan Wilkins, Blytheville, Arkansas
My baked fish is a shoo-in when you want fish and chips without the frying mess. Dare I say, they're a little upgrade from the English pub classic. Get more of my recipe at cinnamonspiceandeverythingnice.com. —Reeni Pisano, Wappingers Falls, New York
One summer, I worked at a small fishing inn at River's Inlet on the coast of British Columbia, where lucky fishermen sometimes caught 60-pound spring salmon! This is a nice alternative for fixing canned salmon. It also makes excellent use of fresh asparagus. —Abby Crawford
My family likes this dish because it's a different way to enjoy the bounty of fish we have here. Two sauces—one rich, warm and cheesy, and the other light, cool and refreshing—complement the salmon nicely.—Sue Bolsinger, Anchorage, Alaska