Red Sockeye Salmon Casserole

Red Sockeye Salmon Casserole

Share Button

Ingredients

  • 2 T unsalted butter
  • 2 C sliced mushrooms
  • 1 ½ C carrots, chopped
  • 1 C frozen peas
  • 1 C celery, chopped
  • ½ C onion, chopped
  • ½ C red bell pepper, chopped
  • 1 T fresh parsley, chopped
  • 1 tsp garlic, minced
  • 1 tsp salt
  • ¼ tsp black pepper
  • ½ tsp dried basil
  • 4 C rice, cooked
  • 1 can (14 oz.) red sockeye salmon, drained and flaked
  • 1 can cream of mushroom soup
  • 2 C shredded cheddar cheese
  • ½ C sliced black olives

Directions

  1. Preheat oven to 350° F. Spray a 2-quart casserole; set aside.
  2. Melt butter in a large skillet over medium heat. Add mushrooms, carrots, peas, celery, onion, red pepper, parsley, garlic, salt, pepper and basil. Cook and stir until the vegetables are tender. Add the cooked rice, salmon, soup and cheese, mixing well. Transfer to prepared casserole dish. Sprinkle with black olives. Bake 30 minutes or until bubbly. Serve with toasted garlic bread.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.