Salmon Casserole

Name: Salmon Casserole
Ingredients: 1 can (7 3/4 oz.) salmon; 1/2 c. instant rice; 1 can (8 3/4 oz.) kernel corn; 2 tsp. seasoned salt; 1 can (16 oz.) stewed tomatoes; 2 cans (4 oz.) whole mushrooms, drained; 1/4 c. buttered bread crumbs; green pepper rings

8 ingredients

8 steps

Ingredients

1 can (7 3/4 oz.) salmon
1/2 c. instant rice
1 can (8 3/4 oz.) kernel corn
2 tsp. seasoned salt
1 can (16 oz.) stewed tomatoes
2 cans (4 oz.) whole mushrooms, drained
1/4 c. buttered bread crumbs
green pepper rings

Directions

1

Drain, flake salmon; reserve liquid.
2

Place rice in a 1 1/2-quart casserole dish and top with kernel corn including juice. Sprinkle with seasoned salt.
3

Layer half of the stewed tomatoes over corn, then layer mushrooms, flaked salmon and top with the remaining tomatoes.
4

Sprinkle with buttered bread crumbs and cover.
5

Bake at 350° for 30 minutes.
6

Remove cover and continue baking 15 minutes.
7

Remove from oven; let stand 5 minutes. Garnish with green pepper rings.
8

Serves 6.