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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
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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
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:
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Nutrition value:
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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.
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