Ingredients
- 10 ounces corn
- 5/8 cup water
- 6 1/2 ounces salmon
- 3/4 cup brown rice
- 1/4 cup cheddar cheese
- 2 tablespoons green onion (sliced)
- 1/2 teaspoon low-sodium chicken broth
- 1/4 teaspoon dill weed (dried)
Preheat oven to 375. In a 1 1/2 quart casserole, combine corn, salmon, uncooked rice, water, green onions, bouillon granules and dill weed. Cover and bake 30 minutes or until rice is tender. Sprinkle with cheese. Bake uncovered, 5 minutes more or until cheese melts.
