Salmon and Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is quick and easy. The curry powder adds a great flavour. I found the original recipe in a booklet called Family Meal Planning published in 1972 and received permission to post the recipe. Ingredients:
3 tablespoons soft margarine (i use becel) |
4 tablespoons flour |
1 teaspoon salt |
2 cups 1% low-fat milk |
1/2 teaspoon curry powder |
1/2 teaspoon worcestershire sauce |
2 (7 1/2 ounce) cans salmon (any variety) |
1 1/2 cups rice, cooked (left-overs work great!) |
1 cup cheddar cheese, grated |
Directions:
1. Set oven to 350 degrees F.
2. Grease casserole dish.
3. Melt margarine.
4. Add flour& salt and cook for 1 minute while stirring.
5. Remove from heat.
6. Add milk gradually, return to heat and cook and stir until thickened.
7. Stir curry powder and worcestershire sauce into sauce.
8. Break salmon into chunks and add to sauce.
9. Add cooked rice.
10. Pour into greased casserole.
11. Sprinkle cheese on top.
12. Bake at 350 degrees F for 30 minutes.
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