Lemony Broccoli Rice Casserole w/Salmon (one bowl – one dish!)
This lemony broccoli rice casserole is sure to please! I make it with salmon but you can sub out any meat you like.
I love casseroles. Pure comfort food….there’s just something about them.
Plus they are usually pretty easy to throw together.
This one is no different….it’s incredibly quick and easy.
AND all you need is one bowl…and one baking dish!
That’s the best part.
Broccoli Rice Casserole … with Salmon (and lemon!)
Literally throw everything in…..and stir….and pour.
Pour into a 13×9 casserole. I doubled the batch this last time (because we love this recipe) so used 2.
I also used one can of tuna and one can of salmon because that’s all I had….it was great!
Top with Panko bread crumbs (optional), Parmesan cheese and a sprinkle of Cayenne pepper (also optional).
Bake at 375 for approximately 45 minutes, or until golden and firm.
Sprinkle with the juice of half of a lemon (or more…I like more, lots more!)
The lemon goes so well with all of the flavors in this dish.
The broccoli, the salmon, the hint of Dijon…all of it.
Cut and serve…..and enjoy.
It’s really very good. I always eat too much of it when I make it!
This broccoli rice casserole is a perfect one dish, one bowl, super quick and easy meal to throw together.
And that, I love.
If you don’t like Salmon, you can sub Chicken or any other meat you like.
- 1 cup uncooked rice I used Basmati
- 1 can Cream of Mushroom soup
- 1-1/2 cans of water
- 1/2 cup Parmesan cheese
- 1 small can salmon or any meat
- 1/2 cup plain unsweetened yogurt
- 2/3 cup mayonnaise
- 4 Tbsp Dijon mustard
- 1/2 cup green pepper diced
- 1/4 - 1/2 cup Monterey Jack cheese shredded
- 1 pkg 14 oz broccoli florets
- Lemon Pepper seasoning
- juice of 1/2 lemon
- Panko bread crumbs
- Parmesan Cheese
- Cayenne pepper
Mix all ingredients in a large bowl (except the Panko bread crumbs, extra Parmesan cheese and cayenne pepper)
Mix well and pour into a greased/sprayed casserole dish. (13x9)
Sprinkle the Panko bread crumbs & Parmesan evenly over top. Sprinkle with Cayenne, if desired.
Bake at 375 for approximately 45 minutes.
Sprinkle the juice of 1/2 to 1 lemon over the entire top, cut and serve.
If the broccoli florets are large, chop into smaller pieces.
Crushed Ritz crackers can be used in place of the Panko bread crumbs.
I hope you enjoy it as much as we do!! :)
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You can get the recipe, here.
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Any ideas on how you would adjust the recipe if using fresh salmon rather than canned?? Thanks!!
In place of the can, you could just use one normal sized salmon filet, or one larger thick cut. (cooked first) It’s pretty forgiving. :)
You could use more or less and it would be yummy!
Is the rice cooked before placing in the casserole? Thanks!
Rice is added uncooked. It will cook in the dish. :)
Cooked or uncooked rice?
Oh so sorry! It’s uncooked rice. That water in the recipe is there to “cook” the rice while baking. I will update the recipe if you’d like to print it out with that correction. :)
Frozen or fresh broccoli?
You can use either although I prefer using frozen in this dish!
hey girl- this dish looks so good!
Hey Shawnna! :) Thanks! It’s so good…I end up eating it for breakfast, lunch and dinner!! lol
Looks and sounds really yummy! Pinned for later! Thanks, Nancy!
Comfort food all the way! :) xo
How much of the lemon pepper seasoning do you use?
I don’t have an exact amount on that, it’s more to taste. :)
I used chicken instead of the salmon … sorry to say I found this recipe very disappointing – too bland … needed some spice – rosemary or thyme. Won’t preclude me from trying your other recipes though
Sorry you didn’t enjoy this. I will say that the lemon is the main flavor here though. :)
It was delicious but I also used uncooked basmati rice; but it didn’t cook all the way. Unless basmati(which I don’t believe I have ever cooked before)is supposed to be crunchy? I think next time I will cook the rice first or use my usual choice of rice….Other than that, yes it was yummy! I will try again! Thank you!
Oh shoot! Maybe a bit more liquid, maybe try 1/4 cup extra next time. If you do decide to cook the rice first next time, be sure to reduce the amount of liquid you put in it. :)
This was a great recipe and turned out well. Can it be frozen and if so how to wrap or pack it for freezing?
Thanks for sharing!
Hi Mary Lynn! So glad you liked it. I have never frozen it but I imagine it would be fine. I would probably wrap it in foil and then place inside a freezer bag and label with date. :)