Name: Salmon Rice Souffle
- 1 1/2 cup cooked rice
- 1 1/2 cup grated cheese
- 1 tbsp. dried onion
- 1/2 lb salmon leftovers (alternate 1 can salmon)
- 3 eggs, beaten
- 1/2 tsp. salt-substitute
- 1/2 tsp. dry mustard
- 1/4 cup melted butter
- 1 cup milk
Yield: With salad and a vegetable this was enough for two meals
- Mix rice, cheese, onion and salmon.
- Blend together remaining ingredients & stir into salmon mixture.
- Pour into a 2-qt casserole dish and bake at 350 degrees for 35 minutes.
Comments: 2/27/2011 - Used 8 oz of mild cheddar cheese
9/16/2019 - Made with 15-oz can of red salmon and used minced onion for
dried onion. Otherwise I stayed close to the recipe.
Gail said I should make this more frequently than every eight years.
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