Creamy Salmon and Cheddar Rice Bake
This delectable Creamy Salmon and Cheddar Rice Bake combines the heartiness of leftover rice with the rich flavors of salmon and the creamy delight of sharp cheddar cheese. Perfect for a comforting weeknight meal, this dish is not only easy to prepare but also packed with nutrients like Omega-3 fatty acids from the salmon and vitamins from the broccoli. It's a versatile recipe that encourages improvisation, allowing you to use whatever vegetables or cheeses you have on hand. Plus, it's a great way to turn leftovers into a gourmet dish that family and friends will love!
6
Servings
239
Calories
11
Ingredients
Ingredients
Cooked white rice
1 1/2 cups (leftover, preferably from Chinese take-out)
Shredded sharp cheddar cheese
1 cup (none)
Beaten egg
1 (none)
Chopped onions
2 tablespoons (fresh or sautéed)
Canned salmon
1 (7 3/4 ounce) can (drained and flaked)
Finely chopped broccoli
2/3 cup (fresh or frozen)
Milk
enough to equal 2/3 cup when mixed with reserved salmon liquid (none)
Beaten eggs
2 (none)
Dill weed
1/4 teaspoon (dried)
Salt
to taste (none)
Pepper
to taste (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, combine the leftover cooked rice, shredded cheddar cheese, one beaten egg, and chopped onions. Mix thoroughly to create the crust mixture.
3
Press this mixture evenly into the bottom and up the sides of a greased 9-inch pie plate to form a crust.
4
Open the canned salmon and drain the liquid, reserving it in a separate bowl. Flake the salmon into large chunks and distribute it evenly over the rice crust.
5
Sprinkle the finely chopped broccoli evenly over the salmon.
6
In the bowl with the reserved salmon liquid, add enough milk to make a total of 2/3 cup of liquid. Combine this mixture with the two beaten eggs, dill weed, and season with salt and pepper to taste.
7
Carefully pour the milk and egg mixture over the salmon and broccoli, making sure to cover evenly.
8
Bake in the preheated oven for 40 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean.
9
Allow to cool slightly before slicing into wedges and serving.
Nutrition Information
11g
Fat
20g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Creamy Salmon and Cheddar Rice Bake?
The main protein is canned salmon, providing 14g of protein per serving.
Can I use fresh salmon instead of canned salmon?
Yes, you can use fresh cooked salmon flaked into large chunks as a substitute for canned salmon.
How long does this dish need to bake?
The bake should be in the oven for 40 to 45 minutes.
What temperature should the oven be preheated to?
Preheat your oven to 350°F (175°C).
How many servings does this recipe provide?
This recipe makes 6 servings.
What type of rice is best for the crust?
Leftover cooked white rice, preferably from Chinese take-out, is recommended.
Can I use a different type of cheese than cheddar?
Yes, while sharp cheddar is recommended for flavor, you can use any melting cheese you have on hand.
How do I make the rice crust?
Mix rice, shredded cheddar, one beaten egg, and chopped onions, then press the mixture into a 9-inch pie plate.
What size pie plate is required?
A greased 9-inch pie plate is the ideal size for this recipe.
Do I need to drain the canned salmon?
Yes, drain the liquid but reserve it to mix with the milk later.
What vegetable is used in this salmon bake?
Finely chopped broccoli is used, which can be fresh or frozen.
How do I prepare the liquid mixture for the filling?
Combine the reserved salmon liquid with enough milk to equal 2/3 cup, then mix with two beaten eggs and seasonings.
What seasonings are included in the recipe?
The recipe calls for dried dill weed, salt, and pepper.
How many eggs are used in total?
A total of 3 eggs are used: one for the rice crust and two for the filling mixture.
How can I tell if the bake is finished cooking?
The center should be set and a knife inserted near the center should come out clean.
Should I let the dish cool before serving?
Yes, allow the dish to cool slightly before slicing it into wedges.
Is this recipe considered healthy?
Yes, it is packed with Omega-3 fatty acids from the salmon and vitamins from the broccoli.
How many calories are in one serving?
There are approximately 239 calories per serving.
What is the fat content per serving?
Each serving contains 11g of fat.
How many carbohydrates are in this dish?
There are 20g of carbohydrates per serving.
Can I use frozen broccoli?
Yes, either fresh or frozen finely chopped broccoli works well in this recipe.
Should the onions be raw or cooked before adding to the crust?
You can use either fresh chopped onions or sautéed onions depending on your preference.
How much dill weed is required?
The recipe calls for 1/4 teaspoon of dried dill weed.
Is this a good recipe for using up leftovers?
Absolutely, it specifically utilizes leftover cooked rice and is versatile for other leftover vegetables.
What is the texture of the finished dish?
It features a firm rice-and-cheese crust with a creamy, custard-like salmon and broccoli filling.
Can I add other vegetables to this bake?
Yes, the recipe encourages improvisation with whatever vegetables you have available.
What is the total number of ingredients?
There are 11 ingredients in total.
Does the recipe include fiber information?
The specific fiber count is not provided, though the broccoli and rice contribute to the total fiber.
Is the salmon flaked or left whole?
The canned salmon should be drained and flaked into large chunks.
How much cheese goes into the rice crust?
1 cup of shredded sharp cheddar cheese is mixed into the crust.