Cheese Please Casserole
Yield
4 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cheddar cheese
grated |
|
| 10 | ounces |
cream of mushroom soup
|
|
| ¼ | cup |
milk
|
|
| 2 | cups |
rice
cooked |
|
| ½ | cup |
green bell peppers
chopped |
|
| 2 | cans |
salmon
pacific, 8 ounces each |
*
|
| ½ | cup |
cornflake crumbs
|
* |
| 2 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cheddar cheese
grated |
|
| 289 | ml/g |
cream of mushroom soup
|
|
| 59 | ml |
milk
|
|
| 473 | ml |
rice
cooked |
|
| 118 | ml |
green bell peppers
chopped |
|
| 2 | cans |
salmon
pacific, 8 ounces each |
*
|
| 118 | ml |
cornflake crumbs
|
* |
| 3E+1 | ml |
butter
melted |
|
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.
