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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is one of those easy=peasey recipes you can do when you want an easy night! especially true is you have some leftover rice:) Ingredients:
400 g tinned salmon (cheap one drained and de-boned) |
50 g chicken noodle soup |
1 cup cooked rice |
1 small onion |
30 g butter |
1 cup milk |
1 tablespoon flour |
2 teaspoons curry (or more to taste) |
2 tablespoons fruit chutney |
1 cup cheese, grated |
Directions:
1. make up the chicken noodle soup, using only half the water.
2. Fry the onion, diced, in the butter til limp.
3. Stir in the curry powder, then the flour.
4. Add the milk and the salmon and the soup.
5. Cook, stirring until slightly thickened.
6. Spread half the rice in a greased casserole dish,dot with half the chutney, cover with half the salmon mix.
7. Repeat.
8. sprinkle over the cheese.
9. bake in a moderate over until brown.
10. I haven't given baking times, because you can make this in the morning, and reheat in the evening, obviously it would take longer, and the oven temp should be a little lower.
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