Baked Salmon And Rice Casserole Recipe

About this recipe

A hearty and comforting pescatarian dinner featuring tender salmon, creamy rice, and a hint of dill, baked to perfection with a cheesy topping.

Ingredients

• 100 g Celery
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 ltr Mother Dairy Toned Milk
• 200 g Mooz Cheddar Cheese Block
• 1 pack (1 kg) Amul Diced Cheddar
• 150 g Mooz Cream Cheese

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a casserole dish.
2. 2. Spread 3 cups of cooked quinoa evenly into the prepared casserole dish as the base.
3. 3. In a mixing bowl, combine 1 package of cream cheese, 1/4 cup of diced celery, 1 tablespoon of lemon juice, and 1/4 cup of milk. Mix until well combined.
4. 4. Pour the cream cheese mixture over the quinoa in the casserole dish, spreading it out evenly.
5. 5. Sprinkle 3/4 cup of shredded cheddar cheese over the top of the casserole.
6. 6. Bake in the preheated oven for 30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
7. 7. For an extra cheesy finish, sprinkle an additional 1/4 cup of shredded cheddar cheese over the top and return to the oven for 5 minutes, or until melted.
8. 8. Remove from the oven and let the casserole rest for 5 minutes before serving.