Salmon Rice Casserole

1 can (10-3/4 oz) condensed cream of chicken soup
1 can (15 oz) salmon* (drain; reserve liquid)
2 tsp prepared mustard
1 tsp seasoned pepper
1-1/2 cups grated Cheddar cheese, divided
1 pkg (10 oz) frozen chopped broccoli, thawed
3 cups cooked rice

* 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.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana