Baked Salmon Casserole
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Spraying casserole dish gives a nice browned outer coat when serving.
1 can salmon
2 cups cooked white rice
1 cup celery, thinly sliced
1/2 cup fresh parsley, chopped fine
1/4 cup pitted ripe olives, thinly sliced
1/2 cup reduced-fat mayonnaise or salad dressing
2 tablespoons French dresssing
2 tablespoons freshly squeezed lemon juice
1 teaspoon curry powder
2 tablespoons mayonnaise or salad dressing
Drain and break salmon into large, bit-size pieces. Combine rice, celery, parsley, olives and salmon in bowl. In a separate bowl, combine mayonnaise, French dressing, lemon juice and curry powder. Add this mixture to salmon mixture, toss lightly as to no break down salmon pieces any further. Place entire combined mixture into 2-quart casserole. Bake 15-20 minutes at 400 degrees. Top salmon casserole with dollops of mayonnaise and sprinkle dollops with a shake of paprika. Serves 6.