Salmon Rice Bake
- 3 cups water
- 1½ cups grated carrot, packed
- 1 cup finely chopped onion
- 2 tsp chicken bullion powder
- Salt & pepper
- 1 cup small broccoli florets
- 2¼ cups instant rice, uncooked
- 10 oz can condensed cream of mushroom soup
- 7½ oz can pink salmon, drained, skin and round bones removed
- Sprinkle of paprika
- Sprinkle of chili powder
Combine water, carrot, onion, and bullion powder in sauce pan. Cover and cook until onion is almost tender. Add salt and pepper.
Add broccoli. Cook for four minutes more. Do not drain.
Stir in rice. Cover. Let stand five minutes.
Add soup. Stir to mix. Break up salmon. Stir in. turn into 2 quart casserole.
Generously sprinkle with paprika and chili powder. Cover. Bake in 350 oven for 30 minutes. Makes 6½ cups.