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Cooking Tips You Should Know
- Use fresh or thawed salmon for the best texture.
- Avoid lifting the lid too often to keep the heat steady.
- Add vegetables like spinach or mushrooms for extra nutrition and flavor.
Ingredients 0/8
Why This Recipe Is A Must Try
Perfect for busy days because it requires minimal prep and cooks itself. The slow cooker keeps the salmon tender and flavorful while blending all the ingredients beautifully. It’s a comforting meal that feels homemade without much effort.
Directions
Whisk together the water, salmon, white rice, chicken soup, broccoli soup, dill, and lemon pepper right in the slow cooker. Once everything is combined, set it to cook on high for about 2 hours. After that, give it a good stir and add in the peas. Pop the lid back on and let it cook for another hour until everything is tender and flavors are melded together. When it’s done, give it one last gentle stir before serving.
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people cooked this recipe
Creative Serving Ideas
Serve this casserole with a side of steamed rice or crusty bread to soak up the sauce. A simple green salad or roasted asparagus pairs well and adds a fresh contrast to the creamy dish.
How To Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out the salmon. This casserole can also be frozen for up to 1 month; thaw overnight before reheating.
Frequently Asked Questions
Can I use fresh salmon instead of canned for this recipe?
Yes, but you may need to adjust the cooking time and add extra liquid since fresh salmon has a different moisture content.
Is it okay to use brown rice instead of white rice?
You can, but brown rice will require a longer cooking time and more liquid for proper tenderness.
Can I substitute the cream of chicken and cream of broccoli soups with homemade versions?
Absolutely, just make sure they have a similar consistency to maintain the casserole’s texture.
What if I don’t have dill weed—what can I use instead?
You can substitute with dried parsley or tarragon for a different but complementary flavor.
Can I prepare this casserole in the oven instead of a slow cooker?
Yes, bake covered at 350°F for about 1 to 1.5 hours, stirring halfway through.
Should I thaw the frozen peas before adding them?
No need to thaw; add them frozen as directed in the recipe.
How do I store leftovers and how long do they last?
Store in an airtight container in the refrigerator for up to 3 days.
Can I double the recipe for a larger group?
Yes, just use a larger slow cooker and increase cooking time slightly, checking for doneness.
