Salmon And Rice Casserole
A comforting salmon and rice casserole with creamy mushroom soup, melted cheese, and a hint of lemon, perfect for quick weeknight dinners or family gatherings.
Ingredients
Instructions
- Heat the mushroom soup, chopped onion, salt, water, lemon juice, and pepper until heated through.
- Layer the heated mixture, cooked rice, and flaked salmon in a greased casserole dish.
- Sprinkle grated cheese on top.
- Cover and bake for 10 minutes.
- Stir the casserole and bake for an additional 10 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the mushroom soup mixture. If you don't have salmon, canned tuna or a mix of seafood could work as substitutes. Fresh herbs like dill or parsley can enhance the flavor. To add a bit of crunch, toss some breadcrumbs on top before baking. This dish also pairs well with a side salad for added freshness.
Serving Suggestions
This casserole is delicious on its own but can be complemented with a light side such as steamed vegetables or a simple green salad. It also pairs beautifully with crusty bread or a side of roasted potatoes. For a more festive touch, serve it alongside a chilled glass of white wine or sparkling water with lemon.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, you can microwave individual servings for a quick meal, but be sure to cover it to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon And Rice Casserole contains roughly 257 calories, with 6g protein, 33g carbohydrates, and 12g fat. It is an excellent source of vitamin C (67% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 2190mg per serving (95% of the Daily Value).
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 brown rice instead of white rice for this recipe?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time. Make sure the brown rice is fully cooked before adding it to the casserole. This will add more fiber and a nuttier flavor to the dish.
What can I do if I don't have mushroom soup?
If mushroom soup is unavailable, you can create a homemade version by sautéing mushrooms and onions in butter, then adding cream and broth to thicken. Alternatively, a can of cream of chicken soup or even a vegetable broth with cornstarch could serve as a substitute.
Is it possible to freeze the salmon and rice casserole?
Yes, you can freeze the casserole before baking. Assemble it, cover tightly, and freeze for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed, adding a few extra minutes to the cooking time.
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).