Author: Canadian Living

Pink salmon which is cheaper is fine for this recipe.

  • Portion size 6 servings
  • Credits : Veda Erickson

Ingredients

  • 2 tins (220 grams) salmon
  • 1/2 cup raw long grain rice
  • 1/2 cup grated carrots
  • 1/4 cup diced onion
  • 1 egg
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can water
  • 1/2 cup water

Method

Mix salmon (w/juice) & add rice, carrot, egg, salt/pepper. Mix together well. Shape into balls & put in casserole, leaving room for expansion. 16 balls will fit in a 9x9 in. (23x23cm) dish.

Mix soup & water together. Pour over top. Bake covered in a 350 F (180 C) oven for about an hour. Serve with salad and baking powder biscuits or freshly baked bread/rolls.
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Salmon Ball Casserole

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