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4 servings
suggest servings
| 1 | cup | cheddar cheese | grated |
| 10 | ounces | soup, cream of mushroom | |
| 1/4 | cup | milk | |
| 2 | cups | rice | cooked |
| 1/2 | cup | green bell pepper | chopped |
| 2 | cans | salmon | pacific, 8 ounces each |
| 1/2 | cup | cornflake crumbs | |
| 2 | tablespoons | butter | melted |
In a saucepan gently heat 3/4 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 degrees F for 30-35 minutes.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 5.0g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 552mg | 23% |
| Total Carbohydrate 81.0g | 27% |
| Dietary Fiber 2.0g | 6% |
| Sugars 2.0g | |
| Protein 9.0g | 17% |
| Vitamin A | 6% | Vitamin C | 25% | |
| Calcium | 6% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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