Salmon and Rice Casserole
Dive into comfort food heaven with this creamy and cheesy Salmon and Rice Casserole, a quick and hearty dish perfect for busy weeknights or cozy family dinners. Featuring tender flaked salmon, fluffy white rice, and a luscious homemade cheese sauce made with cream cheese and sharp cheddar, this casserole is packed with flavor in every bite. Enhanced by a medley of vegetables like sautéed onions, garlic, and sweet peas, and crowned with a buttery breadcrumb topping, this recipe achieves the perfect balance of crispy and creamy textures. Ready in under an hour, this baked casserole is as satisfying as it is easy to prepare. Serve it as a standalone meal or pair it with a refreshing side salad for a complete, crowd-pleasing dinner.
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Recipe Information
Ingredients
- 2 cups salmon fillets, cooked and flaked
- 3 cups white rice, cooked
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 4 ounces cream cheese, softened
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup frozen peas
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil or melted butter (for breadcrumb topping)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, melt the butter.
Add the diced onion to the skillet and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to form a roux.
Gradually whisk in the milk, making sure to break up any lumps. Cook for 3-4 minutes until slightly thickened.
Stir in the softened cream cheese until fully incorporated and smooth.
Add 1 cup of shredded cheddar cheese to the mixture and stir until melted.
Season the sauce with salt, black pepper, and dried parsley. Remove the skillet from heat.
In a large mixing bowl, combine the cooked rice, flaked salmon, peas, and the cheese sauce. Mix until well combined.
Transfer the mixture into a greased 9x13 inch casserole dish and spread it out evenly.
In a small bowl, combine the breadcrumbs with 1 tablespoon of olive oil or melted butter. Mix until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture over the top of the casserole.
Top with the remaining 0.5 cup of shredded cheddar cheese.
Bake the casserole in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
Let the casserole cool for 5 minutes before serving. Enjoy your creamy and delicious salmon and rice casserole!
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 5012 mg | 218% | |
| Total Carbohydrate | 294.3 g | 107% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 46.0 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 2108 mg | 162% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1887 mg | 40% | |
*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.
