Salmon Rice Bake

Name: Salmon Rice Bake
Ingredients: 3 cups water; 1 1/2 cups grated carrots; 1 cup finely chopped onion; 2 teaspoons chicken bouillon powder; 1 cup small broccoli floret; 2 1/4 cups instant rice, uncooked; 10 ounces condensed cream of mushroom soup (284 mL); 7 1/2 ounces canned pink salmon, drained and broken up (213 g); paprika, sprinkle (optional)

9 ingredients

5 steps

Ingredients

3 cups water
1 1/2 cups grated carrots
1 cup finely chopped onion
2 teaspoons chicken bouillon powder
1 cup small broccoli floret
2 1/4 cups instant rice, uncooked
10 ounces condensed cream of mushroom soup (284 mL)
7 1/2 ounces canned pink salmon, drained and broken up (213 g)
paprika, sprinkle (optional)

Directions

1

Combine water, carrot, onion and bouillon powder in a large saucepan. cover and cook until onion is almost tender.
2

Add broccoli. Cook for 4 minutes. Do not drain.
3

Stir in rice. Cover and let stand for 5 minutes.
4

Add soup and salmon. Stir to mix well. Turn into greased 2 qt (2L) casserole dish.
5

Sprinkle with paprika if desired (or shredded cheddar!). Cover and bake at 350F for 30 minutes.