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If you're craving a comforting, easy-to-make dish, this Canned Mackerel Casserole Recipe is your answer. Combining mackerel, cooked rice, and cheddar cheese with a creamy mushroom soup base, this casserole is both hearty and delicious. Perfect for a weeknight dinner, it’s a great way to use pantry staples and create something truly satisfying. Let’s dive into this simple yet flavorful recipe!
The name of the recipe: Canned Mackerel Casserole Recipe
Ingredients:
- 2 cans drained mackerel
- 1 cup cooked rice
- 1 cup thawed frozen peas
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 can cream of mushroom soup
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the mackerel, cooked rice, peas, cheddar cheese, milk, cream of mushroom soup, salt, and pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and golden brown on top.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Mackerel Stew Recipe
What you will need to make canned mackerel casserole
- Mackerel: Provides rich flavor and protein, making the casserole hearty and nutritious.
- Cooked rice: Adds bulk and texture, helping to absorb flavors and make the dish filling.
- Frozen peas: Brings a pop of color and sweetness, balancing the savory elements.
- Shredded cheddar cheese: Melts into a creamy layer, adding richness and a satisfying cheesy taste.
- Milk: Helps to create a smooth, creamy consistency, blending all ingredients together.
- Cream of mushroom soup: Acts as a binder, giving the casserole a cohesive, creamy texture.
Tools and Instruments Required
What tools/instruments will be needed to make canned mackerel casserole recipe
- Mixing bowl: Essential for combining all ingredients evenly, ensuring every bite has a balanced mix of flavors and textures.
- Baking dish: Necessary for baking the casserole, allowing it to cook evenly and develop a golden, bubbly top.
- Oven: Required to bake the casserole at the correct temperature, ensuring it cooks through and achieves the desired texture.
- Measuring cups: Important for accurate ingredient portions, which helps maintain the recipe's balance and consistency.
- Can opener: Needed to open the canned mackerel and soup, making it easy to access and use these key ingredients.
Canned Mackerel Casserole
A simple and delicious casserole made with canned mackerel.
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Ingredients:
Main Ingredients
- 2 cans Mackerel drained
- 1 cup Cooked Rice
- 1 cup Frozen Peas thawed
- 1 cup Shredded Cheddar Cheese
- 1 cup Milk
- 1 can Cream of Mushroom Soup
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the mackerel, cooked rice, peas, cheddar cheese, milk, cream of mushroom soup, salt, and pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and golden brown on top.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
This casserole is perfect for a quick and easy dinner.
Read more: Canned Spinach Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Instead of baking, cover the dish tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 15 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap the dish tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 15 minutes, then bake as directed.
Using canned mackerel in a casserole not only saves time but also provides a rich source of omega-3 fatty acids, which are great for heart health.
Frequently Asked Questions
FAQ:
How long does it take to prepare this casserole?
About 10 minutes for prep, 30 minutes to bake.
Can I use fresh mackerel instead of canned?
Yes, just cook it first and flake it into the mixture.
What can I substitute for cream of mushroom soup?
Cream of chicken or celery soup works well.
Is it possible to make this casserole ahead of time?
Absolutely, assemble it, cover, and refrigerate. Bake when ready.
Can I add other vegetables to this recipe?
Sure, carrots, corn, or bell peppers would be great additions.
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