Description
This Baked Salmon and Rice Casserole is a delightful blend of flaky salmon, nutritious rice, and a creamy, savory sauce. It’s an easy-to-make, hearty meal that’s perfect for any occasion.
Ingredients
- Salmon Fillets: 2-3, fresh or canned
- Cooked Rice: 2 cups, preferably wild or brown rice for added nutrition
- Spinach: 1 cup, fresh or frozen (thawed and drained)
- Cream of Mushroom Soup: 1 can (10.5 oz)
- Parmesan Cheese: ½ cup, grated
- Panko Breadcrumbs: ½ cup
- Fresh Dill: 1 teaspoon, chopped
- Salt and Pepper: to taste
- Olive Oil or Butter: for greasing the baking dish
Instructions
Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Lightly grease a casserole dish with olive oil or butter.
Prepare Salmon:
- If using fresh salmon, season with salt and pepper.
- Bake in the preheated oven for 15-20 minutes until cooked through.
- Once cooled, flake the salmon into bite-sized pieces.
Sauté Spinach:
- In a skillet over medium heat, sauté the spinach until wilted.
- Season lightly with salt and pepper.
- If using frozen spinach, ensure it’s thoroughly drained to remove excess moisture.
Combine Ingredients:
- In a large bowl, mix the cooked rice, flaked salmon, sautéed spinach, and cream of mushroom soup until well combined.
- Add chopped dill, and season with additional salt and pepper if needed.
Assemble Casserole:
- Transfer the mixture into the prepared casserole dish, spreading it evenly.
- Sprinkle grated Parmesan cheese over the top.
- Follow with an even layer of panko breadcrumbs for a crunchy topping.
Bake:
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Serve:
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with additional fresh dill if desired.
Notes
Variations:
- Substitute spinach with kale or Swiss chard for a different flavor profile.
- Use quinoa or couscous instead of rice for a unique twist.
- Incorporate other cheeses like cheddar or mozzarella for a creamier texture.
Tips:
- Ensure the rice is fully cooked and cooled to prevent excess moisture in the casserole.
- For added crunch, mix melted butter with the panko breadcrumbs before topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Cuisine: American
Nutrition
- Serving Size: 4-6 people
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 30g
- Protein: 25g