Red Sockeye Salmon Casserole

Red Sockeye Salmon Casserole

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  • 2 T unsalted butter
  • 2 C sliced mushrooms
  • 1 ½ C carrots, chopped
  • 1 C frozen peas
  • 1 C celery, chopped
  • ½ C onion, chopped
  • ½ C red bell pepper, chopped
  • 1 T fresh parsley, chopped
  • 1 tsp garlic, minced
  • 1 tsp salt
  • ¼ tsp black pepper
  • ½ tsp dried basil
  • 4 C rice, cooked
  • 1 can (14 oz.) red sockeye salmon, drained and flaked
  • 1 can cream of mushroom soup
  • 2 C shredded cheddar cheese
  • ½ C sliced black olives


  1. Preheat oven to 350° F. Spray a 2-quart casserole; set aside.
  2. Melt butter in a large skillet over medium heat. Add mushrooms, carrots, peas, celery, onion, red pepper, parsley, garlic, salt, pepper and basil. Cook and stir until the vegetables are tender. Add the cooked rice, salmon, soup and cheese, mixing well. Transfer to prepared casserole dish. Sprinkle with black olives. Bake 30 minutes or until bubbly. Serve with toasted garlic bread.
Red Sockeye Salmon Casserole
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