Salmon Olive Casserole
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic, comforting casserole featuring tender salmon, savory stuffed olives, and a rich cheese sauce layered with rice. This versatile dish can easily be adapted by substituting the salmon with tuna for a quick weeknight meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 4 servings |
🔪 Key Equipment
- Double boiler
- Casserole dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/3 cups | Rice | Cooked |
| 1/2 cup | Milk | None |
| 1/2 lb | Cheese | Thinly sliced |
| 3/4 tsp | Salt | None |
| 1/2 tsp | Pepper | None |
| 7 3/4 oz | Salmon | Can substitute tuna |
| 1/4 cup | Stuffed Olives | Chopped |
Instructions
Step 1: Prepare Sauce
- Combine 1/2 cup milk, 1/2 lb cheese, 3/4 tsp salt, and 1/2 tsp pepper in a double boiler.
- Heat the mixture over simmering water until the sauce is completely smooth.
Step 2: Assemble and Bake
- In a casserole dish, add alternate layers of 1 1/3 cups cooked rice, 7 3/4 oz salmon, 1/4 cup chopped stuffed olives, and the prepared cheese sauce.
- Bake in the oven until the casserole is bubbling and heated through.
💡 Make-Ahead & Storage: The cheese sauce can be prepared in advance and stored in the refrigerator for up to 2 days before assembling the casserole.
Original Recipe Scan
