Salmon & Brown Rice Bake

This casserole is about as low-effort as dinner gets. Canned salmon, uncooked brown rice, frozen corn, green onions, and dill all go into one dish with water and bouillon. Cover it, bake it, and the rice cooks right in the casserole alongside everything else. A sprinkle of cheddar melts on top in the last five minutes.

Using uncooked rice means you don’t need to pre-cook a single component. The rice absorbs the liquid and the salmon juices as it bakes, picking up dill and onion flavor throughout. The corn adds pops of sweetness between the flaky salmon and nutty rice.

This is pantry-friendly cooking at its best. Canned salmon, frozen corn, and a few seasonings can turn into a complete meal without a trip to the store.

Kitchen Tips

• Keep the casserole covered tightly for the first 30 minutes. The rice needs that trapped steam to cook through properly.
• Check the rice at 30 minutes. If it’s still firm, add a splash more water and bake covered for another 5-10 minutes.
• Break the canned salmon into chunks rather than leaving it in one piece. It distributes more evenly through the rice.
• Use low-fat cheddar as the recipe suggests, or swap for regular cheddar if you prefer a sharper, richer melt.

Variations

• Swap canned salmon for canned tuna or even canned chicken for a different protein.
• Add diced bell pepper or zucchini to the mix for extra vegetables.
• Stir in a squeeze of lemon juice after baking for brightness.