Salmon Broccoli Bake Recipe

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Salmon Broccoli Bake Recipe

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

Ingredients

  • 1 cup chopped onion
  • 1 tablespoon butter or margarine
  • 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
  • 1 package (10 ounces) frozen chopped broccoli, thawed and drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided

Directions

In a 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 and broccoli. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Salmon Broccoli Bake in Quick Cooking May/June 1999, p47

Nutritional Facts

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

  • 1 cup chopped onion
  • 1 tablespoon butter or margarine
  • 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
  • 1 package (10 ounces) frozen chopped broccoli, thawed and drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  1. In a 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 and broccoli. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Salmon Broccoli Bake in Quick Cooking May/June 1999, p47

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Reviews forSalmon Broccoli Bake

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[email protected] User ID: 1202636 233136
Reviewed Sep. 19, 2015

"quick and yummy."

MY REVIEW
jwiuff User ID: 8144914 214311
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 User ID: 4089259 33337
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 User ID: 1152613 68457
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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