Salmon and Rice Casserole
"This is quick and easy. The curry powder adds a great flavour. I found the original recipe in a booklet called Family Meal Planning published in 1972 and received permission to post the recipe."
photo by Leslie N.
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 3 tablespoons soft margarine (I use Becel)
- 4 tablespoons flour
- 1 teaspoon salt
- 2 cups 1% low-fat milk
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon Worcestershire sauce
- 2 (7 1/2 ounce) cans salmon (any variety)
- 1 1⁄2 cups rice, cooked (left-overs work great!)
- 1 cup cheddar cheese, grated
directions
- Set oven to 350 degrees F.
- Grease casserole dish.
- Melt margarine.
- Add flour& salt and cook for 1 minute while stirring.
- Remove from heat.
- Add milk gradually, return to heat and cook and stir until thickened.
- Stir curry powder and worcestershire sauce into sauce.
- Break salmon into chunks and add to sauce.
- Add cooked rice.
- Pour into greased casserole.
- Sprinkle cheese on top.
- Bake at 350 degrees F for 30 minutes.
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Reviews
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We thought this recipe tasted great! It's a great emergency recipe for those times when you forget to thaw meat or plan supper. I think next time I want to try to add a little lemon. Thanks! -
This was good! My husband really raved about it - kids liked it, too! The curry does add a good flavor.
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5 stars for ease of prep. It just went in the oven and it smells good, so here's hoping!
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I love these vintage recipes with curry powder! I added half a cup of chopped pecans for texture and some minced fresh parsley to give it some color. I also doubled the curry powder and Worcestershire sauce. I wish I would have read other people's tweaks because I would have added broccoli. I will make this again. It's a good recipe for the quarantine since it uses so much shelf stable things.
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Easy to make and delicious.
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Tweaks
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After my early morning work-out in the pool at the gym today, so hungry. Looked at what I had on hand and came to this recipe. Made the following changes: fresh lemon juice, dill weed, sautéed onions/sweet peppers, mozzarella cheese instead of cheddar, 2 tablespoons of butter, 1 1/2 tablespoons flour, 1/2 cup rice, panko bread crumbs on top (drizzled evoo on top) the last 10 minutes until golden brown. So good, I ate 2 servings. Most certainly a keeper. Thanks Timothy!!! -
I used day old brown rice cooked with saffron and turmeric instead of the plain white rice. I also added some stremed broccoli florets and frozen peas b4 i popped it in the oven. Both my huband and myself found it very satisfying, we served a green salad on the side. -
Very good! My family liked this alot, so I will be making it again. I made a few modifications since I didn't have any Curry Powder. I thought I had some, made the majority of the recipe, and then discovered I was out! Instead of Curry, the spices I used were: ~3/4 tsp. fresh dill (although I might increase it to 1 tsp. next time), ~1 T. Mrs. Dash, ~1/4 tsp. Pepper, and ~1/8 C. finely chopped onions mixed in with cheese topping (although next time I will also add ~1/2 C. onion to the casserole itself). The cheese I used for the topping was a Cheddar/Monterey Jack blend (that's what I had on hand). I sprinkled Parsley on top, prior to baking, to add a little color and make it pretty. All the spices are approximate. I adjusted them to my taste prior to baking. Additionally, the rice I used was cooked with olive oil and chicken boullion, and seasoned with fresh garlic and pepper, Thanks for a quick and yummy recipe!
RECIPE SUBMITTED BY
Timothy
Canada
