SALMON AND RICE CASSEROLE

Salmon and Rice Casserole image

This is quick and easy. The curry powder adds a great flavour. I found the original recipe in a booklet called Family Meal Planning published in 1972 and received permission to post the recipe.

Provided by Timothy

Categories Rice

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

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Ingredients

3 tablespoons soft margarine (I use Becel)
4 tablespoons flour
1 teaspoon salt
2 cups 1% low-fat milk
1/2 teaspoon curry powder
1/2 teaspoon Worcestershire sauce
2 (7 1/2 ounce) cans salmon (any variety)
1 1/2 cups rice, cooked (left-overs work great!)
1 cup cheddar cheese, grated

Steps:

Set oven to 350 degrees F.
Grease casserole dish.
Melt margarine.
Add flour& salt and cook for 1 minute while stirring.
Remove from heat.
Add milk gradually, return to heat and cook and stir until thickened.
Stir curry powder and worcestershire sauce into sauce.
Break salmon into chunks and add to sauce.
Add cooked rice.
Pour into greased casserole.
Sprinkle cheese on top.
Bake at 350 degrees F for 30 minutes.

Nutrition Facts : Calories 438.2, Fat 15.5, SaturatedFat 6, Cholesterol 60.7, Sodium 659.6, Carbohydrate 47.2, Fiber 0.9, Sugar 4.4, Protein 25.4

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