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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(3 of 3)
Mar 2, 2009 4:04 PM
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This sounds really good and a bit more upscale than tuna casserole.
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Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(2 of 3)
Mar 2, 2009 4:02 PM
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Can you use noodles instead of rice if you wanted to, for a change?
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Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Carolyn Teska
Posts:
2
Registered:
3/2/09
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(1 of 3)
Mar 2, 2009 11:59 AM
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2 Tbsp. butter
2 c. sliced mushrooms
1-1/2 c. chopped carrots
1 c. frozen peas
1 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped red bell pepper
1 Tbsp. chopped parsley
1 clove garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. oregano
4 c. cooked rice
1 can (14 oz.) red salmon, drained and flaked
1 can (10-3/4 oz.) Campbells cream of mushroom soup, undiluted
2 c. (8 oz.) shredded cheddar of american cheese
1. Preheat oven to 350F. Spray 2 qt. casserole with non-stick cooking spray; set aside.
2. Melt butter in large skillet or Dutch oven over medium heat. Add mushroom, carrots, peas, celery, onion, bell pepper, parsley, garlic, salt, black pepper, and oregano; cook and stir 10 minutes or until the vegetables are tender. Add rice, salmon, soup, and cheese; mix well.
3. Transfer to prepared casserole. Bake 30 minutes or until hot and bubbly.
Makes about 8 servings.
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