Salmon Rice Casserole

Pacific Northwest kitchens have long folded flaky salmon into weeknight bakes when the catch is plentiful. This cozy casserole layers rice, peas, and dill-lemon cream under a golden cheese-breadcrumb crust for simple, satisfying dinner comfort.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 5g fiber

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Ingredients

• 2 cups canned or cooked salmon, flakedSeafood
• 3 cups cooked ricePantry
• 1 cup frozen peasFrozen
• 1 can (10.5 oz) cream of celery soupPantry
• 1/3 cup milkDairy
• 1 tsp dillSpices
• 1 tsp lemon zestProduce
• 1 cup cheddar or GruyèreDairy
• 1/2 cup breadcrumbsPantry

Instructions

1. 1Heat oven to 350°F. Mix salmon, rice, peas, soup, milk, dill, and zest.
2. 2Spread in a dish; top with cheese and breadcrumbs.
3. 3Bake 25–30 minutes until hot and golden.
4. 4Serve with lemon wedges.