You’ll want to try this Cheesy Salmon Casserole. The cheese and white sauce cover any fishy taste, for picky eaters who need a little convincing that fish can be delicious.
While your oven is pre-heating to 350 degrees, make a thick white sauce by melting ¼ cup butter in a small pan, then whisk in ¼ cup flour. Add 1 cup milk, 1 teaspoon salt, and ½ teaspoon pepper. Whisk until the mixture thickens. Remove from heat.
Then chop ½ cup of green olives. Drain and remove the bones from two 7-ounce cans of salmon; then flake with a fork. Or, you may use one pound of grilled salmon, remove the skin and cut into bite-size pieces.
Arrange by layers in a greased casserole dish:
Layer 2 cups of already cooked brown rice on the bottom of the dish. Next place the salmon and top with the green olives. Pour the white sauce over the fish and green olives and sprinkle 2 cups of grated cheddar cheese on top.
For hesitant fish eaters, add more brown rice and more cheese, which will further mute any fishy taste.
Bake at 350 for about 25 minutes, until lightly browned. It’s simply delicious!
Okay, Ben caught a trout, not a salmon.
It’s still a fish and you could substitute trout for the salmon in this casserole.