1 c. chopped onion
1 Tbsp. margarine
1 1/2 c. cooked wild rice
1 (7 3/4 oz.) can salmon,
drained and flaked
3/4 c. mayonnaise
1 egg, beaten
1/2 c. Parmesan cheese, grated
1 1/2 c. mild Cheddar cheese,
1 (10 oz.) pkg. frozen chopped
broccoli, thawed and
Saute onions in margarine. Remove from heat; stir in
rice and salmon. Add combined mayonnaise and egg; mix lightly.
Layer half salmon mixture, Parmesan cheese and broccoli in 1
quart casserole. Cover with 1 cup Cheddar cheese. Repeat
layers ending with broccoli. Bake at 350 degrees for 30 minutes.
Sprinkle with remaining cheese and bake until cheese is melted.
Serves 6 to 8.
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