Pacific Coast Salmon Bake ~ to the table in approx 45 mins. (COOK'S NOTE: think ahead & prepare wild rice the evening before. It will reduce your prep time. So delicious its good enough to be served with moderately-cheap wine!)
1 1/2c. wild rice, cooked
1 T. butter or margerine
1/2 c. chopped onion or 1 T. dry onion, minced or flakes
1 can salmon, drained 3/4 c. mayonaisse, salad dressing only if you're in a pinch
1 egg
1 1/2 c. shredded cheddar cheese
1/2 c. Parmesean cheese, in the jar is quickest
10 oz. frozen broccoli, chopped (or fresh, just microwave in covered bowl for 2 mins)
Saute' onions in butter, in a med. size sauce pan, stirring constanly. Go easy on the heat if you're using dry onion. Stir in rice and heat through, stirring often, over low heat. Prepare salmon by draining liquid from the can, saving it in a bowl. Clear salmon of bones & skin. You probably won't have to, but if the cat isn't tripping you, call the cat and give the skin & juice to the cat. You can eat the bones for the calcium b/c your cat probably won't. Ha! Remove rice from heat and lightly flake the salmon into the rice. Mix the mayo & egg off to one side of the pan then gradually mix this into the salmon/rice.
Spray with pan coating, a 1 1/2 qt. casserole dish or 9" square glass casserole dish. Place half salmon mixture in the dish, spreading it evenly over bottom. Top with 1/4 c. Parmesean cheese, 1/2 of the broccoli, & 1 c. shredded cheddar. Repeat this process for a second layer. Bake x30 mins or until cheese is melted.
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