Seattle Lunch Hotdish
Elevate your comfort food game with this irresistible Seattle Lunch Hotdish, a Pacific Northwest-inspired casserole that combines hearty wild rice, tender flaked salmon, and earthy baby bella mushrooms in a velvety, cheddar-infused cream sauce. Finished with a crave-worthy crispy topping of panko, parmesan, and zesty lemon, this dish perfectly balances rich flavors with a hint of freshness. Ideal for family dinners or meal prepping, this hotdish is not only satisfying but also packed with wholesome ingredients like fresh dill and garlic for a flavorful twist. Ready in about an hour and serving six, it's a crowd-pleasing recipe you’ll turn to again and again. Whether you’re feeding friends or craving cozy comfort, the Seattle Lunch Hotdish is a deliciously unique way to bring a taste of the Pacific Northwest to your table.
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Recipe Information
Ingredients
- 2 cups cooked wild rice
- 1 pound cooked salmon, flaked
- 8 ounces baby bella mushrooms, sliced
- 3 tablespoons butter
- 1 medium yellow onion, finely diced
- 2 large cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp white cheddar cheese
- 1 cup panko breadcrumbs
- 1 cup parmesan cheese, grated
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil (for topping)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and sliced mushrooms, cooking until softened and caramelized, about 8 minutes.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Sprinkle the flour over the mixture and stir to combine. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Cook until the mixture thickens slightly, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream. Add the salt, black pepper, and 1 1/2 cups of the shredded cheddar cheese. Stir until the cheese is melted and the mixture is smooth.
In a large mixing bowl, combine the cooked wild rice, flaked salmon, sautéed mushroom and onion mixture, and fresh dill. Mix gently to combine.
Pour the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, mix together the panko breadcrumbs, grated parmesan cheese, lemon zest, and olive oil. Sprinkle this topping evenly over the hotdish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Let the hotdish cool for 5 minutes before serving. Garnish with additional fresh dill, if desired.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 451 mg | 35% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 594 mg | 13% | |
*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.
