Salmon and Brown Rice Bake
9- or 10-ounce package frozen no-salt-added corn
6-1/2 ounce can boneless, skinless salmon, drained
3/4 cup quick-cooking brown rice
2/3 cup water
2 tablespoons sliced green onions
1/2 teaspoon low-sodium chicken bouillon granules
1/4 teaspoon dried dill weed
1/4 cup shredded low-fat cheddar cheese
1/4 teaspoon salt (optional)
Preheat oven to 375 degrees F.
In a 1-1/2 quart casserole, combine corn, salmon, uncooked rice, water, green onions, bouillon granules, and dill weed. Cover and bake 30 minutes or until rice is tender. Sprinkle with cheese. Bake, uncovered, 5 mintues more or until cheese melts. Season with salt if desired.
Serves 3; 1-1/4 cups per serving