Rice Broccoli and Salmon Casserole
Creamy, comforting, and packed with flavor, this Rice Broccoli and Salmon Casserole is a one-dish dinner that's perfect for busy weeknights or casual entertaining. Featuring tender white or brown rice, crisp broccoli florets, and flaky, paprika-seasoned salmon, all layered under a velvety homemade cheddar cheese sauce, this casserole is the ultimate crowd-pleaser. The dish is baked to golden perfection, creating a cheesy, bubbly topping that’s irresistibly satisfying. With clever techniques like steaming the broccoli and crafting a simple roux-based sauce, this recipe delivers gourmet-level results in under an hour. Serve it as a hearty standalone meal or pair with a fresh side salad for a balanced dining experience. Ideal for anyone seeking a wholesome and easy-to-make casserole, this recipe is bound to become a staple in your repertoire!
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Recipe Information
Ingredients
- 1 cup (uncooked) white or brown rice
- 2 cups broccoli florets
- 2 pieces (~6 oz each) salmon fillets (boneless and skinless)
- 1 cup cheddar cheese (shredded)
- 1 cup milk (whole or 2%)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon olive oil
- 2 cups water or chicken broth
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with olive oil or nonstick spray.
Cook the rice: In a medium saucepan, combine the rice and water (or chicken broth). Bring to a boil, reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Set aside.
Steam the broccoli: Bring a pot of water to a simmer and place a steamer basket over it. Add the broccoli florets and steam for 3-4 minutes until tender-crisp. Remove from the heat and set aside.
Cook the salmon: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Season the salmon fillets with a pinch of salt, pepper, and paprika. Cook for 3-4 minutes per side until lightly browned and cooked through. Remove from the skillet, flake into bite-sized pieces, and set aside.
Prepare the cheese sauce: In the same skillet, melt the butter over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional minute. Sprinkle the flour over the onion and garlic, stirring to form a roux.
Gradually whisk in the milk, ensuring no lumps remain. Cook for 3-4 minutes, stirring continually, until the sauce thickens. Stir in half of the shredded cheddar cheese, reserving the rest for topping. Add salt, pepper, and paprika to taste.
Assemble the casserole: In the prepared casserole dish, layer the cooked rice evenly on the bottom. Add the steamed broccoli on top, followed by the flaked salmon. Pour the cheese sauce over the top, using a spatula to smooth it out evenly.
Top the casserole with the remaining shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.
Let the casserole cool for 5 minutes before serving. Garnish with fresh herbs if desired and enjoy!
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 17.8 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 1243 mg | 96% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 949 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
