Ingredients Jump to Instructions ↓

  1. 4 eggs

  2. 2 c. cooked long grain rice

  3. 1 oz. cheddar cheese, shredded

  4. 1/2 tsp. salt

  5. 1/8 tsp. white pepper

  6. 1/2 c. finely chopped celery

  7. 1/4 c. finely chopped green bell pepper

  8. 1/4 c. finely chopped onion

  9. 1 c. tomato sauce

  10. 8 oz. skinned, drained, canned salmon, flaked

  11. 3 oz. Swiss cheese, shredded

  12. 1 c. skim milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees. In medium bowl, beat 1 egg; add rice, cheddar cheese, salt, and pepper, mixing well. Spray 8 x 8 inch baking dish with Pam and using back of spoon, press mixture firmly over bottom and up sides of pan. Bake until lightly brown, 15-20 minutes. Remove from oven and set aside. Reduce oven to 350 degrees. Spray skillet with Pam, cooking celery, onion, and bell pepper over medium heat until softened, 1-2 minutes. Stir in tomato sauce. Reduce heat; let simmer 2-3 minutes. Transfer to medium bowl, add salmon and Swiss cheese, mixing well.

  2. Using wire whisk, in small bowl beat together milk and remaining 3 eggs, add to salmon mixture and stir until thoroughly combined. Pour salmon mixture into prepared crust and bake in middle center of oven rack for 40-50 minutes, until pie is lightly browned and a knife inserted in center comes out clean. Remove from oven and let stand 5-10 minutes before serving.

  3. servings.


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