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Salmon Rice Bake

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“This is from the Company's Coming Select Series Beans & Rice cookbook. I didn't have instant rice so I used the same amount of regular white rice, increased the chicken broth by 1 cup, and boiled the rice with the veggies. I think I probably should have used a little less rice (or another tin of mushroom soup!) because it was a little on the dry-ish and it filled my 3 qt casserole -- the recipe just calls for a 2 qt. I also substituted chopped red pepper for the carrots and added it with the broccoli. But all modification aside, it was still a very tasty casserole and definitely a do-over in THIS house -- especially when topped with a bit of melted cheddar!!”
READY IN:
45mins
SERVES:
6-8
YIELD:
6 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 3 cups water
  • 1 12 cups grated carrots
  • 1 cup finely chopped onion
  • 2 teaspoons chicken bouillon powder
  • 1 cup small broccoli floret
  • 2 14 cups instant rice, uncooked
  • 10 ounces condensed cream of mushroom soup (284 mL)
  • 7 12 ounces canned pink salmon, drained and broken up (213 g)
  • paprika, sprinkle (optional)

Directions

  1. Combine water, carrot, onion and bouillon powder in a large saucepan. cover and cook until onion is almost tender.
  2. Add broccoli. Cook for 4 minutes. Do not drain.
  3. Stir in rice. Cover and let stand for 5 minutes.
  4. Add soup and salmon. Stir to mix well. Turn into greased 2 qt (2L) casserole dish.
  5. Sprinkle with paprika if desired (or shredded cheddar!). Cover and bake at 350F for 30 minutes.

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