- 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
- 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.
Reviews forSalmon Broccoli Bake
"quick and yummy."
"Just the BEST!! My husband and I LOVED this. Plan to try it with another type of fish tonight :)"
"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."
"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."