Creamy Salmon Broccoli Rice Casserole
A comforting and creamy casserole combining salmon, broccoli, and rice for a delicious family meal.
Equipment
- 1 Large mixing bowl
- 1 9x13-inch baking dish
- 1 Aluminum foil for covering
Ingredients
Main Ingredients
- 1 pound salmon fillet cut into chunks
- 2 cups broccoli florets
- 2 cups cooked jasmine rice
Creamy Sauce
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 cloves garlic minced
Instructions
Preparation
- Preheat oven to 375°F. Cut salmon into chunks, chop broccoli into florets, and cook rice if not already done.
- In a large bowl, combine sour cream, cheddar cheese, and minced garlic until well blended.
- In another large bowl, combine cooked rice, salmon, and broccoli. Pour the creamy sauce over and mix to coat evenly.
- Transfer the mixture into a greased 9x13 inch baking dish, smoothing the top with a spatula.
- Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes until the top is golden and bubbly.
Serving
- Allow the casserole to rest for 10 minutes before serving. Cut into portions and serve warm.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh salmon for the best results and don't skip the resting time for a perfect texture.
Ingredient Substitutions: Greek yogurt can be used instead of sour cream for a lighter option.
How to Serve: Best served with a light salad or roasted veggies.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the casserole a day before and store in the fridge. Bake just before serving.
Ingredient Substitutions: Greek yogurt can be used instead of sour cream for a lighter option.
How to Serve: Best served with a light salad or roasted veggies.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the casserole a day before and store in the fridge. Bake just before serving.