Alright folks, gather ’round! Today I’m spillin’ the beans on my latest kitchen adventure: Salmon Rice Casserole. It was a weeknight, I was starvin’, and lookin’ for somethin’ easy but still kinda fancy, ya know?
First things first, I grabbed a couple of salmon fillets from the freezer. Thawed ’em out real quick in some cold water – gotta be careful with that salmon, don’t want no funny business. While those were defrostin’, I got the rice goin’. Just some plain ol’ white rice, cooked it up according to the package directions. Nothin’ special there.
Next up, the veggies. I chopped up an onion – yeah, I cried a little, who doesn’t? – and tossed it in a pan with some butter. Cooked it till it was nice and soft, then threw in some frozen peas and carrots. Just a handful, didn’t wanna go overboard. Sautéed that for a few minutes until everything was heated through.
Now for the salmon! I patted those fillets dry and seasoned ’em up with salt, pepper, and a little bit of garlic powder. Then, I pan-fried ’em in the same pan I used for the veggies. Just a few minutes on each side, until they were cooked through and flaky. Don’t overcook ’em, nobody likes dry salmon!
Once the salmon was cooked, I flaked it apart with a fork. Then I mixed it all together – the rice, the veggies, and the salmon – in a big bowl. Added a can of cream of mushroom soup – yeah, I know, it’s kinda cheatin’, but it’s easy and delicious! – and a dollop of sour cream for extra creaminess. Gave it all a good stir until everything was nicely combined.
Poured the mixture into a greased baking dish. Then, for the topping, I crushed up some Ritz crackers and mixed them with melted butter. Sprinkled that over the top of the casserole. That buttery cracker crust is the best part, let me tell ya!
Popped the casserole in the oven at 350°F for about 20 minutes, until it was bubbly and the cracker topping was golden brown. Let it cool for a few minutes before serving.
And that’s it! Salmon Rice Casserole, easy peasy. It was a hit! The kids loved it, the hubby loved it, and I loved it because it was quick and easy to make. Plus, it’s a great way to use up leftover rice or veggies.
Ingredients:
- 2 salmon fillets
- 1 cup white rice, cooked
- 1 onion, chopped
- 1 cup frozen peas and carrots
- 1 can cream of mushroom soup
- 1/4 cup sour cream
- Ritz crackers, crushed
- Butter, melted
- Salt, pepper, garlic powder to taste
Give it a try and let me know what you think! It’s a keeper in my book.
