Salmon Broccoli Bake


This quick-and-easy recipe uses canned salmon, wild rice and frozen broccoli. Serve with a salad for a complete meal.

4 servings


  • 1 cup chopped onion

  • 1 tablespoon butter or margarine

  • 1 ½ cups cooked wild rice

  • 1 (7 ounce) can salmon, drained, flaked and bones removed

  • 1 egg

  • ½ cup mayonnaise

  • ½ cup grated Parmesan cheese

  • 1 (10 ounce) package frozen cut broccoli, thawed and drained

  • 1 ½ cups shredded Cheddar cheese, divided


  1. In a skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; add to the salmon mixture.

  2. Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan and broccoli.

  3. Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle with remaining cheddar. Bake 5 minutes longer or until cheese is melted.

Editor's Note

Light or fat-free mayonnaise may not be substituted for regular mayonnaise.

(C) 2002 Reiman Media Group, Inc.