Salmon Casserole

Elizabeth Chuan-Riley


Originally from Family Circle Magazine


★★★★★ 1 vote

20 Min
30 Min


  • 1 bag(s)
    6 oz. baby spinach
  • 2 c
    cooked rice
  • 1/2 tsp
    salt, divided
  • 3/4 c
    sour cream
  • 1
  • 3 Tbsp
    grated parmesan cheese
  • 1 Tbsp
    dijon mustard
  • 1/4 tsp
    black pepper
  • 1 lb
    skinless salmon fillet

How to Make Salmon Casserole


  1. Preheat oven to 350 degrees. Coat 1.5 quart baking dish with cooking spray (I use a 9 inch pie plate).
  2. Place spinach in microwavable dish with 3 Tbs. of water. Cover and microwave on high for 3 minutes. Drain well.
  3. In a large bowl, stir together spinach, rice and 1/4 tsp. salt. Make sure spinach is evenly distributed throughout rice.
  4. In a small bowl whisk together sour cream, egg, 2 Tbs. of the parmesan cheese, mustard, pepper and remaining salt. Set aside 2 Tbs. of sauce. Combine remaining sauce with rice-spinach mixture. Stir until well coated. Spread in baking dish, leveling smooth.
  5. Slice salmon, crosswise at an angle, into 1/2 inch thick slices. Fan slices over rice mixture in whatever way pleases your eye.
  6. Thin reserved sauce with 1/2 tsp. water and drizzle over salmon. Sprinkle remaining parmesan cheese over all.
  7. Bake, uncovered, for 30 minutes. Let stand 5 minutes at room temperature before serving. Enjoy.

Printable Recipe Card

About Salmon Casserole

Course/Dish: Fish Casseroles
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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