Salmon Rice Au Gratin

  • Yield 8-10 servings

Canned salmon and white rice are combined in this comfort casserole.


"I really like making casseroles and have made this for years, passing it on to family and friends."


1/4 cup butter or margarine
1/2 cup chopped celery
2 tablespoons minced onion
2 tablespoons flour
1 teaspoon salt
dash of pepper
1 (10 1/2-ounce) can cream of mushroom soup
1 cup milk
2 cups cooked white rice
1 pound canned salmon, drained, boned, and flaked
8 ounces shredded American cheese


  1. Preheat oven to 350F.
  2. Melt butter in saucepan, add celery and onion, and cook until onion is transparent.
  3. Add flour and seasonings. Add milk and soup, stirring until sauce is smooth.
  4. Blend sauce with remaining ingredients and pour into buttered casserole dish.
  5. Top with bread or cracker crumbs and dots of butter. Bake for 25 to 30 minutes.

Lillian C. Schmidt, Green Valley, Ariz



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