Cheese Please Casserole
Submitted by KCJo1025
Canned salmon and rice casserole with a creamy cheddar mushroom sauce, topped with buttery cornflake crumbs. Retro comfort food baked until golden and bubbling.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minThis is the kind of casserole that church potlucks and family reunions were built on.
Layers of fluffy rice and flaked salmon get blanketed in a cheddar cheese sauce made from cream of mushroom soup, then crowned with a ring of buttery cornflake crumbs and more melted cheese.
It’s pantry-friendly, budget-smart, and feeds four hungry people in under an hour.
The crunchy cornflake topping against the creamy, cheesy interior is what keeps people coming back for seconds.
Kitchen Tips
- Drain the canned salmon well and pick through for any small bones before flaking
- Use day-old rice or quick-cook rice so it doesn’t get mushy during baking
- Stir the cheese sauce over gentle heat and keep stirring so it stays smooth and doesn’t scorch
Variations
- Swap salmon for canned tuna or leftover cooked chicken
- Add frozen peas or diced carrots to the rice layer for extra color and nutrition
- Use crushed Ritz crackers instead of cornflake crumbs for an even richer topping
Ingredients
Directions
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 quart 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℉ (180℃) F for 30 to 35 minutes.
Comments
