Canned Alaska Salmon Broccoli Bake

Alaska Canned Salmon Broccoli Bake made from canned sockeye salmon is a low fat, low sodium meal you're family is sure to enjoy.

Alaska Sockeye Salmon Broccoli Bake
Origional Recipe: Taste of Home Magazine

2 cup chopped onion
2 tablespoon butter or margarine
3 cups cooked wild rice
1 can salmon (14 ounce), flaked
2 egg
1 cup mayonnaise
      ( I use light or fat-free)
1 cup grated Parmesan cheese
1 (16 ounce) packaged frozen cut broccoli, thawed & drained
2 cups shredded cheddar cheese, divided
      (I like to use a mixture of cheddar, mozzarella, and swiss)

In a skillet, saute onion in butter until tender. Remove from heat; stir in rice and salmon. Combine egg and mayonnaise; add to the salmon mixture.
Spoon half into a greased 9-inch x 13-inch x 2-inch rectangular baking dish; top with half of the parmesan cheese and broccoli. Sprinkle on 1½ cups cheddar cheese. Top with the remaining salmon mixture, parmesan and broccoli.
Bake, uncovered at 350 degrees for 30 minutes. Sprinkle with remaining cheddar. Bake 5 minutes longer or until cheese is melted.

Homer Halibut Charter