Stovetop Salmon And Rice Casserole(Can Be Prepared In 18 Minutes.)
A quick and hearty stovetop salmon and rice casserole packed with vegetables, creamy mushroom flavor, and topped with crispy potato chips for added crunch. Perfect for busy weeknights.
Ingredients
Instructions
- Put water and peas into a large skillet or 4-quart Dutch oven and bring to a boil.
- Peel and shred the carrots.
- Add carrots, minced onions, and dried thyme to the skillet.
- Reduce heat, cover, and simmer for 5 minutes or until carrots are tender.
- Stir in condensed cream of mushroom soup and milk until blended.
- Add the 5-minute rice and stir well.
- Stir in the pink salmon, breaking up any large chunks.
- Bring to a boil, cover, and remove from heat.
- Let stand about 5 minutes, stirring once, until rice is tender and most of the liquid is absorbed.
- Sprinkle potato chips on top as a garnish.
- Serve immediately.
Tips & Substitutions
For a quicker prep, use pre-shredded carrots or frozen shredded carrots. If you prefer a lighter flavor, replace the cream of mushroom soup with a homemade or lighter version. You can also substitute the pink salmon with canned tuna or cooked chicken for a different protein. Feel free to add other vegetables like bell peppers or corn to enhance the dish.
Serving Suggestions
This Stovetop Salmon and Rice Casserole is great served with a fresh green salad or steamed vegetables for a balanced meal. For a comforting twist, consider pairing it with a slice of warm bread. It also pairs beautifully with Mary Clara'S Oyster Casserole for a delightful seafood-centered dinner.
Storage & Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish, cover loosely, and heat on high for 1-2 minutes, stirring halfway through, until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Stovetop Salmon And Rice Casserole(Can Be Prepared In 18 Minutes.) contains roughly 2322 calories, with 56g protein, 364g carbohydrates, and 74g fat. It is an excellent source of vitamin A (261% of the Daily Value), protein (112% of the Daily Value), and iron (104% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2489mg per serving (108% 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 vegetables instead of frozen?
Yes, you can use fresh peas and carrots! Just make sure to cook them a bit longer until they are tender before adding the soup and rice. Fresh vegetables can enhance the flavor and texture of the dish.
How can I make this dish gluten-free?
To make this casserole gluten-free, choose a gluten-free cream of mushroom soup alternative. Ensure that your potato chips are also gluten-free. The rice used in this recipe is naturally gluten-free, making it suitable for your dietary needs.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole in advance. Just complete the cooking steps up to adding the potato chips, then cover and refrigerate. When ready to serve, reheat thoroughly and add the potato chips just before serving for that crunchy 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).