Salmon Rice Au Gratin

  • Yield: 8-10 servings

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


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 290
  • Fat 16g
  • Saturated Fat 7g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3g
  • Cholesterol 65mg
  • Sodium 1270mg
  • Potassium 150mg
  • Carbohydrate 18g
  • Fiber 0g
  • Sugars 2g
  • Protein 21g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 35%
  • Iron 8%