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Salmon and Rice Casserole

2 cups cooked rice
2 (7 oz.) cans Salmon
1 egg, well beaten
1/4 cup milk
Salt & pepper
butter


Spread 1 cup of rice in a 2 quart casserole. Flake Salmon finely, reserving liquid and spread over cooked rice. Pour Salmon liquid over fish. Cover with remaining rice. Mix together the egg, milk, salt and pepper to taste. Pour over rice and fish mixture. Dot with butter. Bake in 375 degree oven for 30 minutes.


Serves 4



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