Ingredients
Units
Scale
- 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
Instructions
- 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. (13×9)
- 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.
Notes
If the broccoli florets are large, chop into smaller pieces.
Crushed Ritz crackers can be used in place of the Panko bread crumbs.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
