Total Calories: 683
* 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.
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