Not fishy, just delish-y!
by Andrea Alden
Mix cheese, salmon, rice, and eggs
- 2 eggs
- 1/3 cup uncooked rice
- 2 cans, 213 g. each, sockeye salmon
- pepper to taste
- ½ cup of shredded mozzarella cheese
- ¼ cup of butter
- 1 container, 250 g., herb and garlic, or chive and onion cream cheese
- 1 cup milk
- 1 tsp. mustard powder
- 2 tbsp. melted butter
- 1 cup cheese nip crackers, crushed
Preheat your grill to 350° F, prepare for indirect grilling. Bring a small pot of water to a boil and hard boil two eggs. Cook the rice until al dente – it will finish cooking in the casserole.
Grease your favorite casserole dish (approx. 1½ qt.). Use a fork to flake the salmon, chop the eggs into tiny chunks, and mix them all together with the rice and shredded mozzarella. Season to taste with a little pepper.
In a medium saucepan, melt ¼ cup of butter, sprinkle with mustard powder. Add the milk, stirring constantly. Slowly bring the mixture to a simmer. Milk scorches easily, so keep the heat low and keep stirring. Add the cream cheese and continue stirring while the cream cheese melts. Pour the sauce over the salmon mixture and stir it through.
Crush the Cheese Nips into small pieces. Melt the 2 tbsp. of butter and add it to the crushed crackers. Stir to coat the crackers. Sprinkle the cracker crumbs over the top of the casserole.
Bake the whole thing on your grill over indirect heat, uncovered for 30 minutes.
Serve the Salmon Casserole family style, hot off the grill in all of its bubbling glory, along with seasonal vegetables or your favorite salad and some fresh bread.
Bake until crispy and bubbly
Serve to everyone's delight
Salmon Casserole is one of my husband’s favorites. It’s something his Grandmother and Mother would make on a chilly fall day after a long day at school. They passed this recipe on to me, and I’ve added my touch, giving it a grilled spin.
I must warn you that canned salmon comes with bones and some skin. If you’re squeamish like me, pick them out, even though you really don’t have to. The bones and skin are actually very good for you; they’re also soft and completely harmless. The other thing you should know is that you must use Cheese Nips. Do whatever it takes to get them; they are key to this recipe. Do you have a recipe that has this “one key ingredient”? What is it?