Salmon and Parmesan Casserole


Salmon and Parmesan Casserole
Category: Fish and Seafood
Rating: Not rated yet
 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
 
 Instructions
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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