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Salmon and Parmesan Casserole
SUBMITTED BY: susan Category: Fish and Seafood
INGREDIENTS
450g (1lb) long grain rice (e.g. Uncle Bens®)
1 x 418g can salmon, drained and flaked 65g (21/2 oz) cauliflower florets 50g (2oz) Parmesan cheese 250ml (8fl.oz) dry white wine 250ml (8fl.oz) milk 250ml (8fl.oz) water 15ml (1tbsp) fresh tarragon, finely chopped 5ml (1tsp) Dijon mustard 4ml (3/4 tsp) salt 2.5ml (1/2 tsp) freshly ground black pepper 4 medium tomatoes, chopped 2 salad onions, thinly sliced DIRECTIONS
Combine all ingredients, except for the tomatoes and salad onions, in the Slow Cooker. Mix thoroughly, cover and cook on HIGH for 1 hour, then on LOW for 6 - 8 hours (or on HIGH for 3 - 4 hours). Before serving, stir in the tomatoes and salad onions.
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