Salmon and Brown Rice Bake

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	35 minutes
	Ready In	45 minutes

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Ingredients

10	ounces	corn	frozen
6 1/2	ounces	salmon	canned, drained
3/4	cup	rice, brown
2/3	cup	water
2	tablespoons	scallions, spring or green onions
1/2	teaspoon	chicken broth, low salt
1/4	teaspoon	dill weed	dried
1/4	cup	cheddar cheese	lowfat, shredded

Directions

Preheat oven to 375.

In a 1 1/2 quart casserole, combine corn, salmon, uncooked rice, water, green onions, bouillon granules and dill weed.

Cover and bake 30 minutes or until rice is tender.

Sprinkle with cheese.

Bake uncovered, 5 minutes more or until cheese melts.

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Member Review

Cinnamon Spiral Bread

I made this bread as a birthday gift and got rave reviews! Even my husband who is not a big bread eater called it "awesome!". I sprinkled the top with additional cinnamon and sugar and drizzled a vanilla glaze over the top - very pretty!