Food & Drink Magazine

Pot Luck Salmon Bake

By Mariealicerayner @MarieRynr
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A few of the ladies from my church got together today for a Pot Luck Lunch.  We like to do that from time to time.  It's nice to just spend time with each other outside of church and get to know each other better.  I really enjoy that.  It was also one of the girl's birthday, so there was an additional reason for us to celebrate this time together.
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I had a really busy morning as I had an appointment to have my hair cut and so I knew I wouldn't have a lot of time and so I just went to my store cupboard and looked to see what I had to hand.
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A bit of this and a bit of that and a short while later I had a delicious casserole created, which took barely any time at all to create.  It went together simply and quickly.
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A pouch of precooked rice, some tinned salmon, frozen broccoli, a tin of condensed soup, a bottle of salad dressing, some cracker crumbs and some grated cheese and we had liftoff!  Layered in a dish in an attractive and simple way and then baked.
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It went down a real treat with the ladies and is a dish I think I will repeat often, even just for Todd and myself.   It really was quite delicious!  I love it when my experiments come out that way.  Don't you?
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*Pot Luck Salmon Bake*Serves 4 to 6
depending on appetitesPrintable Recipe  

This is something I came up with at the last minute when I was invited to a pot luck lunch. I just rifled through my store cupboard and this popped out! 
1 pouch (250g) of precooked Basamati rice1 small bag of frozen broccoli florets (about 2 cups)1 large tin of cooked salmon, drained and flaked into large chunks(I use two small tins of boneless skinless salmon flaked)1 tin of condensed mushroom soup, undiluted1 small bottle of caesar salad dressinga couple handfuls of buttery round crackers crushed2 TBS butter to dot on the top240g of grated strong cheddar cheese (2 cups)  
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Preheat the oven to 180*C/ 350*F/ gas mark 4.  Butter a 1 liter oval casserole dish.Crumble the basamati rice into the bottom of the casserole dish.   Cook the broccoli florets, according to the package directions, in the microwave until almost done.  Drain and chop.  Sprinkle the broccoli over the rice.   Stir together the condensed soup and the salad dressing.  Spoon a third of this over top of the broccoli.  Sprinkle with 1/2 cup of the cheese.  Top with the flaked salmon and sprinkle with another 1/2 cup of the cheese.  Spoon the remainder of the soup mixture over all and smooth it out with a spoon.   Sprinkle the crushed crackers evenly over top and dot with the butter.  Sprinkle over top the remainder of the cheese.  
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Bake, uncovered for 35 to 40 minutes, until the casserole is bubbling away, heated through and the top is golden brown.  Cover lightly with foil if it starts to brown too quickly, removing the foil for the last five minutes to crisp up.  Serve hot.

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