SALMON, LONG GRAIN & WILD RICE CASSEROLE

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Salmon, Long Grain & Wild Rice Casserole image

This is a variation of a recipe I saw before I discovered Zaar on Allrecipes. DH and I both like it and Molly (cocker spaniel) loves what is left.

Provided by Senior Lady

Categories     < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 (7 1/2 ounce) cans pink salmon, drained
4 cups long grain and wild rice blend, cooked
2 stalks celery, finely sliced
1 cup mayonnaise
1 cup sour cream
2 eggs
3 cups frozen green peas, thawed
2 cups cheddar cheese, shredded
1 cup parmesan cheese, shredded

Steps:

  • Mix together the mayonnaise, sour cream, eggs, peas, parmesan cheese, and 1 1/2 cups cheddar in a bowl.
  • Remove bones from salmon. Mix with rice and celery and put into greased covered casserole dish. Mix all other ingredients with rice mixture. Put remaining 1/2 cup cheddar over top. Bake at 325 for 45-60 minutes.

Nutrition Facts : Calories 664.5, Fat 44, SaturatedFat 18.9, Cholesterol 207.5, Sodium 974, Carbohydrate 22.6, Fiber 3.2, Sugar 7.2, Protein 44.7

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