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By: Grace B.
| Description: | ||
| Time: | 30 min (15 min to prepare, 15 min to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | ||
| Number of Servings: | 2 | |
| Ingredients: | ||
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0.5 cups cooked rice 1 can (7-3/4 ounces each) salmon, drained and flaked 0.5 cups shredded Cheddar cheese 0.25 cups chopped green onions (scallions) 2 each eggs, slightly beaten 2 tablespoon butter or margarine, melted 1 each Sunkist® lemon -grated peel 0.5 each Sunkist® lemons -juice 0.25 teaspoon seasoned salt |
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| Directions: | ||
| In a bowl, combine all the ingredients and mix well. Spoon into 2 small (about 1-1/2-cup) ovenproof individual casseroles. Bake at 350o F for 25 minutes. Sprinkle with additional cheese and garnish with lemon cartwheel twists and parsley sprigs, if desired. TUNA VARIATION: Substitute 1 can (about 7 ounces) tuna for the salmon. |
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| Notes: | ||
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