Shelly's Recipe

SALMON DELIGHT CASSEROLE

Category: Casseroles - Seafood

1 tbsp butter
1/2 small onion, chopped
2 tbsp chopped green or red bell pepper
1 (14 3/4 oz) can red sockeye salmon, drained and liquid reserved
1 cup cooked white rice
3 tbsp milk
1 can cream of mushroom soup
1 cup dry bread crumbs
2 tbsp sliced almonds

Preheat oven to 350. Spray a 1 1/2 quart casserole with cooking spray; set aside. Melt 1 tbsp butter in a skillet and add chopped vegetables. Cook, stirring, until softened.

Place salmon in a medium bowl and flake. Add rice and cooked vegetables and mix well. Add milk to reserved liquid to total 2/3 cup liquid. Combine liquid and soup in a bowl; mix well.

Cover bottom of prepared casserole dish with 1/2 cup bread crumbs. Place half the salmon mixture over crumbs and cover evenly with half the soup mixture. Repeat layers and cover with remaining bread crumbs.

In same skillet vegetables were cooked, sprinkle almonds over the top. Bake until heated through. Serves 45 mintues.