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A glass casserole filled with baked salmon and brown and wild rice casserole with almonds on top. A green linen is on the side.
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Salmon and Brown and Wild Rice Casserole

A light and creamy salmon casserole made with a brown and wild rice blend, tender veggies, and a touch of Gruyère. Perfect for weeknights or make-ahead meals.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree, Main Course
Cuisine: American
Keyword: Casserole, Salmon, wild rice
Calories: 460kcal

Equipment

  • 1 Saute pan
  • 1 8 x 8 casserole pan
  • 1 sauce pan small
  • 1 whisk

Ingredients

  • 2 cups wild rice blend, cooked
  • 1 tsp. olive oil
  • 1/2 yellow onion, chopped
  • 3 medium carrots, diced
  • 1 garlic clove, minced
  • 1/2 lemon, zested and juiced
  • 1 cup chicken broth, reduced sodium
  • 3 tbsp olive oil
  • 2 tbsp flour
  • 2 cans pink salmon, drained or 6 oz. fresh, cooked salmon
  • 2 cups green beans cut in 2-inch pieces
  • 1 oz shredded gruyere cheese (1bout 1/2 cup)
  • ¼ tsp ground black pepper
  • ¼ tsp. kosher salt optional
  • 1 tsp. dried tarragon
  • 1 tsp. fresh chopped tarragon
  • ½ cup sliced almonds

Instructions

  • Preheat the oven to 350℉. Spray an 8x8 casserole dish with cooking spray.
  • Cook the rice in a small saucepan until just tender.
  • While the rice is cooking, heat the olive oil in a large saute pan. Add the onions, garlic, and carrots, and cook for 3 - 5 minutes. Remove from the pan to a plate.
  • Add the additional olive oil to the saute pan and heat over medium heat. Add the flour and whisk for 3 minutes. Slowly add the chicken broth and lemon juice, and keep whisking while bringing it to a low boil. Just until the sauce thickens. Stir in the dried tarragon, salt, pepper, and cheese.
  • Add the lemon zest, vegetables, and rice to the sauce and gently stir to combine. Mix in the salmon pieces gently, being careful not to break them up too much.
  • Pour the mixture into the prepared 8x8 pan, cover it with aluminum foil, and bake for 20 minutes. Remove the foil and sprinkle the almonds over top, and continue baking for an additional 10 minutes.
  • Sprinkle with chopped fresh tarragon if desired before serving.

Nutrition

Calories: 460kcal | Carbohydrates: 54g | Protein: 21g | Fat: 20g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4.5g | Cholesterol: 30mg | Sodium: 480mg | Potassium: 610mg | Fiber: 8g | Sugar: 5g | Vitamin D: 3µg | Calcium: 170mg | Iron: 2.8mg