Salmon & Rice Casserole
Salmon & Rice Casserole
10 oz. can cream of chicken soup
15 1/2 oz. can red salmon (drained & reserve the juice)
2 teaspoons mustard
1 teaspoon black pepper
1 1/2 cups cheddar cheese, shredded
10 oz. pkg. frozen chopped broccoli, thawed
3 cups cooked rice
Paprika
Heat soup and a 1/2 cup of the salmon liquid, mustard, pepper and 3/4 cup cheese in a saucepan until cheese melts. Add half of the soup mixture to the broccoli and rice. Spoon into a casserole baking dish and top with flaked salmon. Pour remaining soup mixture over salmon and sprinkle remaining cheese on top and then dust with some paprika.
Bake at 350 degrees for 20 minutes or until its done.
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