Salmon Rice Puff
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 3-4 servings.
This simple recipe is from the 1930s, but it's just as delicious today. My mother served it with creamed vegetables.
Ingredients
-
2 eggs
-
1/2 cup 2% milk
-
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
-
1 cup cooked long grain rice
-
1/4 cup chopped green onion
-
1/4 cup chopped celery
-
4 tablespoons lemon juice
-
1/2 teaspoon Worcestershire sauce
-
1/2 cup shredded cheddar cheese
Directions
-
1.
In a large bowl, whisk eggs and milk. Stir in the salmon, rice, onions, celery, lemon juice and Worcestershire sauce. Transfer to a greased shallow 1-1/2-qt. baking dish.
-
2.
Bake, uncovered, at 375° for 20 minutes. Sprinkle cheese; bake 10 minutes longer or until cheese is melted.
Nutrition Facts
1 cup: 325 calories, 15g fat (6g saturated fat), 171mg cholesterol, 709mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 30g protein.
© 2024 RDA Enthusiast Brands, LLC