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Salmon Casserole Recipe with Rice Salmon Casserole Recipe with Rice

Recipe

Salmon Casserole Recipe with Rice

This salmon casserole with rice is a cozy, cheesy delight. It's super easy to whip up, perfect for busy weeknights, and packed with comforting flavors that'll make everyone ask for seconds.

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This Salmon Casserole Recipe with Rice is a comforting, easy-to-make dish that's perfect for busy weeknights. Combining flaked salmon, cooked rice, and frozen peas with a creamy mushroom soup base, it’s a hearty meal that brings warmth to the table. The shredded cheddar cheese adds a delightful gooeyness, making each bite irresistible. Get ready to enjoy a delicious, home-cooked meal that’s sure to become a family favorite.

What You Will Need

What you will need to make salmon casserole recipe with rice

  • Cooked rice: Provides a hearty base, absorbing flavors and adding a satisfying texture to the casserole.
  • Salmon: Adds rich, savory flavor and protein, making the dish nutritious and delicious.
  • Frozen peas: Brings a pop of color and sweetness, balancing the savory elements.
  • Shredded cheddar cheese: Melts into the casserole, creating a creamy, cheesy layer that enhances the overall taste.
  • Cream of mushroom soup: Acts as a binding agent, adding creaminess and depth to the casserole.
  • Milk: Thins the soup, ensuring the casserole has the right consistency.

Tools and Instruments Needed

What tools/instruments will be needed to make Salmon Casserole Recipe with Rice

  • Mixing bowl: Essential for combining rice, salmon, peas, and cheese evenly.
  • Saucepan: Needed to heat and blend the soup and milk smoothly.
  • Baking dish: Used to bake the casserole mixture to a golden, bubbly finish.
  • Oven: Cooks the casserole evenly at the required temperature.
  • Spatula: Helps in mixing ingredients thoroughly and transferring the mixture to the baking dish.
salmon-casserole-recipe-with-rice

Salmon Casserole Recipe with Rice

A hearty and delicious salmon casserole with rice, perfect for a family dinner.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 400 kcal

Equipment

  • Baking Dish
  • Mixing bowl
  • Saucepan

Ingredients:  

Main Ingredients

  • 2 cups Cooked Rice
  • 1 can Salmon drained and flaked
  • 1 cup Frozen Peas
  • 1 cup Shredded Cheddar Cheese
  • 1 can Cream of Mushroom Soup
  • 1 cup Milk
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper

Instructions: 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the cooked rice, flaked salmon, frozen peas, and shredded cheddar cheese.
  • In a saucepan, heat the cream of mushroom soup and milk over medium heat until smooth. Add salt and pepper.
  • Pour the soup mixture over the rice mixture and stir until well combined.
  • Transfer the mixture to a greased baking dish and spread evenly.
  • Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
  • Let it cool for a few minutes before serving. Enjoy!

Notes:

This casserole is a great way to use up leftover rice and makes for a comforting meal.

Nutrition value:

Calories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Keywords:

Keyword Casserole, Rice, Salmon
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Instructions

Make Ahead Instructions

  • Prepare the casserole as directed, but don't bake it.
  • Cover the dish tightly with plastic wrap or aluminum foil.
  • Store in the fridge for up to 24 hours.
  • When ready to bake, remove the cover and bake as directed, adding an extra 10 minutes to the baking time.

Freezing Instructions

  • Assemble the casserole but skip the baking step.
  • Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
  • Label with the date and freeze for up to 3 months.
  • To bake, thaw in the fridge overnight.
  • Remove the cover and bake at 375°F (190°C) for 40-45 minutes until bubbly and golden.

Adding a pinch of nutmeg to the cream of mushroom soup can enhance the overall flavor of the salmon casserole without overpowering it.

Frequently Asked Questions

FAQ:
Can I use fresh salmon instead of canned?
Yes, just cook it first and flake it.
Can I substitute another vegetable for peas?
Absolutely, try broccoli or carrots.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I make this casserole ahead of time?
Yes, assemble it, then refrigerate until ready to bake.
What can I use instead of cream of mushroom soup?
Cream of chicken or celery soup works well too.

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