Recipe

Salmon Rice Casserole Recipe


Salmon Rice Casserole Recipe
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: Family Weekly, June 1974

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Ingredients
  • 4 cups cooked rice
  • 2 cups frozen unthawed peas
  • 1 can pink salmon undrained
  • 2 cans cream of shrimp soup
  • 1/2 cup instant skim milk powder
  • 2 teaspoons lemon pepper
  • 2 tablespoons butter
  • 1/2 cup bread crumbs

Directions
  1. Combine rice, peas, salmon, undiluted soup, milk powder and 1 teaspoon lemon pepper.
  2. Pour mixture into lightly greased casserole dish.
  3. In small skillet melt butter then stir in bread crumbs and 1 teaspoon lemon pepper.
  4. Sprinkle crumbs over top of casserole.
  5. Bake in preheated 350 oven for 30 minutes.

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Comments


I'm going to try this, but I think I'll add 1/4 cup grated Romano cheese to the crumbs.


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