Salmon Rice Au Gratin Recipe
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1/4 cup butter or margarine
1/2 cup chopped celery
2 tablespoons minced onion
2 tablespoons flour
1 teaspoon salt
Dash of pepper
1 10 1/2-ounce can cream of mushroom soup
1 cup milk
2 cups cooked rice
1 pound canned salmon, drained, boned, and flaked
8 ounces shredded American cheese
Instructions
1/2 cup chopped celery
2 tablespoons minced onion
2 tablespoons flour
1 teaspoon salt
Dash of pepper
1 10 1/2-ounce can cream of mushroom soup
1 cup milk
2 cups cooked rice
1 pound canned salmon, drained, boned, and flaked
8 ounces shredded American cheese
Preheat oven to 350 degrees. Melt butter in saucepan, add celery and onion, and cook until onion is transparent. Add flour and seasonings. Add milk and soup, stirring until sauce is smooth. Blend sauce with remaining ingredients and pour into buttered casserole dish. Top with bread or cracker crumbs and dots of butter. Bake for 25 to 30 minutes.
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