Salmon-Rice Dish
A comforting salmon and rice casserole with creamy mushroom, cheddar, and a hint of lemon and dill, perfect for a hearty family dinner or casual gathering.
Ingredients
Instructions
- Flake the salmon into a buttered casserole dish.
- Mix the cooked rice, cream of mushroom soup, milk, lemon juice, chopped celery, dill, and shredded Cheddar cheese together.
- Pour the mixture over the flaked salmon in the casserole dish.
- Bake at 350°F (175°C) for 30 minutes.
- Remove from oven and melt an additional 1/4 cup of Cheddar cheese over the top before serving.
Tips & Substitutions
For added flavor, consider using fresh dill instead of dried, or add a splash of Worcestershire sauce to the mixture. If you prefer a lighter option, substitute Greek yogurt for the cream of mushroom soup. For a crunchier texture, add some crushed crackers on top before baking. This dish can also be made with leftover shrimp from recipes like Shrimp Sauteed In Herb Butter.
Serving Suggestions
This Salmon-Rice Dish is hearty on its own but pairs wonderfully with a simple green salad or steamed vegetables for a complete meal. Consider serving it alongside crusty bread to soak up the creamy sauce. For a fun twist, serve it as an appetizer in small portions, similar to how you might enjoy Herbed Salmon Ball.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions, covered, for 1-2 minutes, checking to ensure they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon-Rice Dish contains roughly 896 calories, with 34g protein, 114g carbohydrates, and 35g fat. It is an excellent source of protein (67% of the Daily Value), iron (65% of the Daily Value), and vitamin C (60% of the Daily Value). Note that it is relatively high in sodium, at 826mg per serving (36% 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 fresh salmon instead of canned?
Yes, you can use cooked fresh salmon in place of canned salmon. Just ensure it is flaked and cooked through before mixing it with the other ingredients. Adjust the cooking time if needed, as fresh salmon may require a slightly longer bake time.
What can I substitute for Cheddar cheese?
If you're looking for a different flavor, you can substitute Monterey Jack or even a blend of Italian cheeses for a unique twist. For a dairy-free option, try vegan cheese alternatives that melt well. Just keep in mind that the overall taste of the dish may vary slightly with these substitutions.
Is this dish suitable for freezing?
Yes, this dish can be frozen before or after baking. If freezing before cooking, assemble the casserole and cover tightly. When ready to eat, thaw in the refrigerator overnight and bake as directed. If frozen after baking, reheat in the oven for best results to maintain texture.
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).