Ingredients
1 cup chopped onion1 tablespoon butter1-1/2 cups cooked wild rice1 can (7-1/2 ounces) salmon, drained, bones and skin removed1 large egg, beaten1/2 cup mayonnaise1/2 cup grated Parmesan cheese3 cups frozen chopped broccoli, thawed and drained1-1/2 cups shredded cheddar cheese, divided
Preparation
In a large skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; stir into the salmon mixture.
Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan cheese and broccoli.
Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted.
