Salmon-Rice Bake

Serves: 4
Total Calories: 683


* See note below.
1 (15 1/2-ounce) can red salmon drained
2 cups white rice cooked long grain
1 (2 1/4-ounce) can olives sliced, drained
1/2 cup celery thinly sliced
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk
2 tablespoons parsley chopped
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon dill weed dried
1/8 teaspoon black pepper


* Preparation Time: 30 minutes Storage Time: Up to 8 hours Baking Time: 40 to 45 minutes Remove bones and dark skin from salmon flake fish. In a large bowl, gently mix salmon, rice, olives, celery, sour cream, mayonnaise, milk, parsley, lemon juice, salt, dill weed and pepper until blended. Spoon into a 1-quart baking dish. Cover and refrigerate up to 8 hours.

Bell: Bake, uncovered, in a preheated 350° oven for 30 minutes. Stir. Bake 10 to 15 minutes longer or until bubbly and hot in center.

Nutritional Facts:

Serves: 4
Total Calories: 683
Calories from Fat: 259

This Salmon-Rice Bake recipe is from the Make Ahead Cookbook. Download this Cookbook today.

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