Shrimp And Salmon Casserole

Name: Shrimp And Salmon Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. chopped green pepper; 1/2 c. chopped celery; 1/2 c. chopped onion; 1 can pink salmon; 1 c. cooked rice; 1 c. sharp grated cheese; 1 c. mushroom soup; 1 small can mushrooms; 1 can shrimp soup; 1 (16 oz.) pkg. frozen shrimp

Eats Now Editorial Team · 832 kcal · Seafood

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Shrimp And Salmon Casserole – a delicious recipe with green pepper, celery, onion, pink salmon, rice, grated cheese. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/2 c. chopped green pepper
1/2 c. chopped celery
1/2 c. chopped onion
1 can pink salmon
1 c. cooked rice
1 c. sharp grated cheese
1 c. mushroom soup
1 small can mushrooms
1 can shrimp soup
1 (16 oz.) pkg. frozen shrimp

1
Saute pepper, celery and onion in 1 stick butter. Mix with salmon, rice, cheese, mushroom soup and mushrooms. Put in casserole. Mix shrimp soup and shrimp. Pour on top. Top with bread crumbs. Sprinkle with paprika. Bake 20 minutes at 375u00b0. This freezes well.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. chopped green pepper, 1/2 c. chopped celery, 1/2 c. chopped onion, 1 can pink salmon, and more.

Yes, Shrimp And Salmon Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
832 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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