Yield: 4 servings
|1 cup||Grated cheddar cheese|
|1 can||(10 oz) mushroom soup|
|2 cups||Cooked rice|
|½ cup||Chopped green pepper|
|2 cans||(8 oz) Pacific salmon|
|½ cup||Cornflake crumbs|
|2 tablespoons||Melted butter|
In a saucepan gently heat ¾ cup cheese with soup and milk, stirring constantly, until cheese melts. Combine rice and green pepper. In a greased 2-qt casserole, alternate layers of rice and flaked salmon, beginning with rice. Pour sauce over all. Ring casserole with crumbs mixed with melted butter. Place remaining cheese inside crumb ring.
Bake at 350 F for 30-35 minutes.
Source: The canned salmon asscociation of B.C.
From the collection of K. Deck