Cheesy salmon casserole

Husband and I ate this dish all the time before the Sprogs. It reminds him of his childhood – lots of tinned fishy casseroles. No tinned fishy casseroles in my childhood – we were strictly a chops and veg family.

I’ve been avoiding serving it to the Sprogs, as I could hear the complaints from Sprog 2 before I even made it: ewww celery, ewww mushrooms, ewww green stuff, ewww corn… But I told her to suck it up princess and the rest of us thoroughly enjoyed it. I really like the nutty texture of the brown rice.

Recipe: creamy salmon casserole

1 tablespoon olive oil

2 sticks of celery, finely chopped

200g button mushrooms, sliced

1 onion minced (or chopped if your kids are fine with onion)

310g can creamed corn

1/2 cup sour cream

1 cup chicken stock

2 cups cooked brown rice

440g can pink salmon, drained and flaked

2 tablespoons sundried tomato pesto

1 zucchini, grated

1 cup grated cheddar cheese

3 slices wholemeal bread, crumbed

METHOD: Preheat oven to 180C. Lightly grease the bottom and sides of a casserole dish. Heat oil in a heavy based frying pan and cook celery, onion and mushrooms until soft. Add corn, sour cream and chicken stock. Allow to simmer for five minutes. Add rice, grated zucchini and sundried tomato pesto. Stir until combined. Pour into casserole dish. Top with grated cheese and breadcrumbs. Bake for 20 minutes. Serve with steamed veg.