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Salmon, Long Grain & Wild Rice Casserole

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Ingredients

Adjust Servings:

	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

Nutritional information

664.5

Calories

396 g

Calories From Fat

44 g

Total Fat

18.9 g

Saturated Fat

207.5 mg

Cholesterol

974 mg

Sodium

22.6 g

Carbs

3.2 g

Dietary Fiber

7.2 g

Sugars

44.7 g

Protein

272g

Serving Size

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Salmon, Long Grain & Wild Rice Casserole

Name: Salmon, Long Grain & Wild Rice Casserole
Prep time: 20 min
Total time: 1 h 35 min
Yield: 6-8
Cuisine: American
Ingredients: : 3; : 4; : 2; : 1; : 1; : 2; : 3; : 2; : 1

Features:

Cuisine:

American

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.

95 min
Serves 6
Easy

Ingredients

Directions

Salmon, Long Grain & Wild Rice Casserole, 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

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Steps

1 Done	Mix Together the Mayonnaise, Sour Cream, Eggs, Peas, Parmesan Cheese, and 1 1/2 Cups Cheddar in a Bowl.
2 Done	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.