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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
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:
Read more: Canned Squash Casserole Recipe
Nutrition value:
Keywords:
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.
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