Rice 'N' Salmon Casserole
A comforting salmon and rice casserole with creamy sauce, seasoned with paprika and marjoram, topped with melted cheddar cheese—perfect for family dinners and seafood lovers.
Ingredients
Instructions
- Flake the salmon, removing bones or crushing finely.
- Combine the flaked salmon with the cooked rice.
- Melt the margarine in a saucepan, then remove from heat and blend in the flour.
- Stir in the milk or part salmon liquid and seasonings, then cook over low heat until the sauce is thickened.
- Combine the sauce with the salmon-rice mixture and place in a lightly greased 1 1/2-quart casserole.
- Top with grated Cheddar cheese.
- Cover and bake in a 350°F oven for 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a tablespoon of cream cheese to the sauce or using half-and-half instead of milk. If you prefer a different protein, substitute the salmon with canned tuna or use shredded chicken for a twist. Fresh herbs like dill or parsley can also enhance the flavor. This casserole is a great way to utilize leftovers, making it a sustainable choice.
Serving Suggestions
Serve the Rice 'N' Salmon Casserole with a side of steamed vegetables or a fresh green salad for a balanced meal. It pairs beautifully with Honey Mustard Salmon for a seafood-themed dinner. For added crunch, consider topping it with crushed crackers or breadcrumbs before baking, enhancing the texture of this delicious dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover the casserole with foil and warm it in the oven at 350°F for about 15-20 minutes, or until heated through. This method helps maintain the texture of the cheese and prevents it from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Rice 'N' Salmon Casserole contains roughly 483 calories, with 19g protein, 82g carbohydrates, and 22g fat. It is an excellent source of vitamin A (235% of the Daily Value), dietary fiber (110% of the Daily Value), and vitamin C (96% of the Daily Value). It also contributes 31g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, fresh salmon can be used instead of canned. Just cook and flake the salmon before mixing it with the rice. Make sure to adjust the cooking time accordingly, as fresh salmon will need to be cooked through.
How can I make this dish gluten-free?
To make the casserole gluten-free, substitute regular flour with a gluten-free all-purpose flour blend. This will work well for the sauce without changing the flavor significantly. Always check the labels of canned products to ensure they are gluten-free.
What can I serve with this casserole?
This casserole pairs well with a variety of sides. Consider serving it alongside roasted asparagus or a simple cucumber salad. For a more filling meal, some crusty bread or garlic bread can complement the dish nicely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).