Salmon, Long Grain & Wild Rice Casserole
"This is a variation of a recipe I saw before I discovered Zaar on Allrecipes.
DH and I both like it and Molly (cocker spaniel) loves what is left."
photo by Rebecca F.
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 3 (7 1/2 ounce) cans pink salmon, drained
- 4 cups long grain and wild rice blend, cooked
- 2 stalks celery, finely sliced
- 1 cup mayonnaise
- 1 cup sour cream
- 2 eggs
- 3 cups frozen green peas, thawed
- 2 cups cheddar cheese, shredded
- 1 cup parmesan cheese, shredded
directions
- Mix together the mayonnaise, sour cream, eggs, peas, parmesan cheese, and 1 1/2 cups cheddar in a bowl.
- Remove bones from salmon. Mix with rice and celery and put into greased covered casserole dish. Mix all other ingredients with rice mixture. Put remaining 1/2 cup cheddar over top. Bake at 325 for 45-60 minutes.
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RECIPE SUBMITTED BY
Above: Meet Leo & Quigley
I came across the Zaar as a happy accident and have been happy about it ever since. Here there is a plethora of ideas about different ways to prepare a dish. I am inspired every time I spend time on this site.
I am passionate about my worldview.
Pet Peeves: People who try to steal your joy--in other words, mean people.
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