SALMON AND RICE CASSEROLE

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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

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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