A baking dish of salmon, broccoli, rice, and cheese brings the comfort of casserole night with a seafood twist. The salmon is cooked first, then flaked into a creamy mix with broccoli, rice, cream cheese, sour cream, cheddar, Parmesan, lemon juice, and simple seasonings.
As it bakes, the sauce turns smooth, the broccoli softens, and the breadcrumb topping adds crunch. It feels filling without being too heavy, and it is easy to serve in scoops. This recipe is useful for family dinners, meal prep, or nights when you want something warm from the oven. Leftovers also reheat well for lunch the next day.
Table of Contents
Why This Recipe Works
Salmon gives the casserole protein and flavor, while broccoli and rice make it filling enough for dinner. Cream cheese, sour cream, milk, cheddar, and Parmesan create a smooth sauce that holds everything together.
The breadcrumb topping adds crunch, so the casserole does not feel too soft. Lemon juice helps balance the rich sauce, and cooked rice makes the recipe easy to assemble before baking.
Ingredients
Salmon:Salmon adds protein and rich flavor to the casserole.
Substitute: Use canned salmon, cooked chicken, tuna, or cooked shrimp.
Broccoli:Broccoli adds color, texture, and a vegetable base to the dish.
Substitute: Use cauliflower, green beans, spinach, or peas.
Cooked Rice:Rice makes the casserole filling and helps soak up the creamy sauce.
Substitute: Use cooked pasta, quinoa, or cauliflower rice.
Cheddar Cheese:Cheddar melts into the casserole and adds flavor.
Substitute: Use Monterey Jack, mozzarella, Colby Jack, or Swiss cheese.
Cream Cheese:Cream cheese helps make the sauce creamy and smooth.
Substitute: Use sour cream, Greek yogurt, or cream of mushroom soup.
Tips
- Use cooked rice so the casserole bakes evenly.
- Cut the broccoli into small pieces so it softens faster.
- Do not overcook the salmon before baking, or it may become dry.
- Let the casserole rest for a few minutes before serving.
- Use canned salmon for a quicker version.
How to Serve
Salmon and broccoli casserole is best served warm after it has rested for a few minutes. It works well for family dinners, meal prep, or a simple weeknight meal.
- Serve with a green salad for a lighter plate.
- Pair with garlic bread or dinner rolls for a more filling meal.
- Serve with lemon wedges to brighten the salmon and creamy sauce.
Similar Recipes
Salmon and Broccoli Casserole
Ingredients
- 1 pound salmon fillets
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 cups broccoli florets cut small
- 2 cups cooked white rice
- 4 ounces cream cheese softened
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon Dijon mustard optional
- 1 teaspoon lemon juice
- 1 cup shredded cheddar cheese divided
- ¼ cup grated Parmesan cheese
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 375°F.
- Grease a 9x13-inch baking dish.
- Place the salmon on a baking sheet.
- Rub the salmon with olive oil.
- Season with kosher salt, black pepper, and garlic powder.
- Bake the salmon for 10 to 12 minutes, or until it flakes easily with a fork.
- Remove the salmon from the oven and let it cool slightly.
- Flake the salmon into large pieces and remove the skin if needed.
- Steam or microwave the broccoli for 2 to 3 minutes, just until slightly tender.
- In a large bowl, mix the cream cheese, sour cream, milk, Dijon mustard if using, lemon juice, onion powder, dried parsley, Parmesan cheese, and ½ cup cheddar cheese.
- Add the cooked rice, broccoli, and flaked salmon.
- Stir gently so the salmon does not break too much.
- Spread the mixture into the prepared baking dish.
- Sprinkle the remaining ½ cup cheddar cheese over the top.
- In a small bowl, mix the panko breadcrumbs with melted butter.
- Sprinkle the buttered breadcrumbs over the casserole.
- Bake for 20 to 25 minutes, or until the casserole is hot and the top is golden.
- Let it rest for 5 minutes before serving.
- Serve warm with lemon wedges if you like.
Nutrition
Notes
• Cut the broccoli into small pieces so it softens faster.
• Do not overcook the salmon before baking, or it may become dry.
• Let the casserole rest for a few minutes before serving.
• Use canned salmon for a quicker version.
The creamy sauce pulled everything together without hiding the salmon, and the broccoli gave each bite enough freshness to keep the casserole from feeling too heavy.