Salmon-Rice Bake

Rice crust

1 1/2 cups cooked rice

1 cup shredded sharp cheddar cheese

1 egg beaten

2 T chopped onion

Combine all ingredients. Press into a 9-inch buttered pie pan and bake 350° for 20 minutes.

Filling

1-7 3/4 oz. can salmon

2/3 cup finely chopped broccoli

Milk

2 eggs beaten

1/4 tsp. dillweed

1/8 tsp. salt

1/8 tsp. pepper

Drain salmon and reserve liquid. Break into large chunks and distribute over rice crust. Sprinkle with broccoli. Add enough milk to salmon liquid to make 2/3 cup and combine with remaining ingredients. Pour over salmon. Bake at 350° for 40-45 minutes or until knife comes out clean.

Recipes: Back to Main Dishes | Back to Main Menu

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