* Or use 1 can (12-1/2 oz) tuna, drained and flaked. Use 1/2 cup milk or chicken in place of salmon liquid.
Heat soup, 1/2 cup salmon liquid, mustard, pepper and 3/4 cup cheese in saucepan until cheese melts. Add half the soup mixture to broccoli and rice. Spoon into a buttered shallow 2-quart casserole. Top with flaked salmon. Pour remaining soup mixture over salmon; sprinkle with remaining cheese. Dust with paprika. Bake at 350F for 20 minutes or until hot and bubbly.
Makes 6 servings.
Casseroles - Quiches
Cajun Country -- New Iberia, Louisiana