Ingredients
- 3 ½ cups water
- 3 (6 ounce) cans salmon, undrained
- 2 cups white rice
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10.75 ounce) can cream of broccoli soup
- 1 tablespoon dill weed
- 1 teaspoon lemon pepper
- 1 ½ cups frozen peas
Why This Recipe Is So Good
Perfect for busy days when you want a hearty meal with minimal effort. The slow cooker makes the salmon tender and flavorful, while the casserole combines comforting ingredients in one pot. It’s healthy, easy to prepare, and great for feeding a family.
Tips From The Kitchen
- Use fresh or thawed salmon for the best texture.
- Layer ingredients evenly to ensure even cooking.
- Avoid lifting the slow cooker lid too often to maintain heat and cooking time.
- Layer ingredients evenly to ensure even cooking.
- Avoid lifting the slow cooker lid too often to maintain heat and cooking time.
Directions
Blend the water, salmon, white rice, chicken soup, broccoli soup, dill, and lemon pepper right in the slow cooker. Give everything a good stir to combine. Set the slow cooker to high and let it cook for about 2 hours. After that, stir in the peas and let it cook for another hour. Once it’s done, give it one last stir and it’s ready to serve.
Serving Inspiration
Serve this casserole with a simple side salad or steamed vegetables for a balanced meal. A slice of crusty bread or garlic toast also pairs nicely to soak up the sauce. Add a squeeze of lemon over the top for a fresh finish.
Leftover Storage Guide
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave to keep the salmon moist. This dish can also be frozen for up to two months; thaw overnight before reheating.
