Sometimes when I’m not sure if I’m going to be able to use vegetables or herbs before they go bad, I stick them in the freezer for soups, casseroles, sauces, pizza and things like that. I had a can of salmon, some rice and Quinoa mix and wanted to make a casserole, so I looked in the freezer and found some spinach, parsley, green beans and sweet peppers. Perfect!

Ingredients:

Cooking spray
Leftover vegetables
4 cups cooked rice or quinoa, or a combination of both
1 can salmon
1 can low-fat cream of mushroom soup
4 slices hot pepper yogurt cheese (or other cheese of choice)

Directions:

First cook the rice and/or quinoa. I cooked mine with homemade vegetable broth for extra flavor. Place the cooked grains in a large bowl and stir in the cream of mushroom soup, without water added. Open the can of salmon and drain the juice into the grain mixture.

Spray a large glass baking dish with cooking spray and arrange vegetables and herbs over the bottom of the dish. Pick apart the salmon to find the vertebrae and discard those. Arrange salmon pieces on top of vegetables. Cover all with grain/soup mixture. Top with cheese slices. Cover dish and bake in oven for 45 minutes at 350 F degrees.

For more recipes go to my Fun With Food page!