Salmon Potato and Rice Bake Recipes

Ingredients :

440g canned salmon, drained

375g cooked brown rice

3 large potatoes, peeled adn thinly sliced

440g canned tomatoes, chopped (juice retained)

2 sticks of celery, chopped

1 large green pepper, seeded and chopped

2 Granny Smith apples, grated

15g parsley, finely chopped

1 carrot, grated

1. In a bowl, combine the salmon and rice.
2. Arrange the sliced potato in the bottom of the casserole.
3. Spoon over the rice and salmon mixture.
4. Cover with layers of the remaining ingredients.
5. Bake in a preheated oven for 30-40 minutes.
6. Serve hot or cold.

This is a carbohydrate rich recipe that is delicious hot, and then served as a cold leftover for the next day's lunch or supper. The vegetables and salmon make it a nutritious meal in one.

Serves 2 - 4

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