Description
This is something my mom used to make when I was growing up. It’s easy, inexpensive and filling! I always make sure my canned salmon is wild caught for a healthier fish. I also like to leave the bones in for the calcium – just crush them up between your fingers (they are really soft) as you come across them when you are mixing everything with your hands. This is a nice recipe to have children help out with and they love to get their hands messy and be able to eat what they made for dinner.
Ingredients
- ½ cup uncooked white rice
- ½ cup water
- 2 (14.75 ounce) cans salmon, drained and flaked
- ½ cup grated carrot (Optional)
- ¼ cup chopped onion
- 2 eggs
- salt and pepper to taste
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup water
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8