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Salmon Broccoli Bake

"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.
  • Makes
    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 large egg, beaten
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 3 cups frozen chopped broccoli, thawed and drained
  • 1-1/2 cups shredded cheddar cheese, divided

Directions

  • 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.
  • 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.
  • 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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