Ingredients: 2 cups water 1/4 teaspoon salt 1 cup rice 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry 1/4 cup butter or margarine 2 tablespoons grated onion 1/4 cup all-purpose flour 1/2 teaspoon dry mustard 2 cups milk 1 (15.5-ounce) can salmon, drained, liquid reserved 1 1/2 cups shredded cheddar cheese, divided use 1/8 teaspoon cayenne pepper

Recipe Info Rating: 4 Contributor: admin

Bring water to boil in a 1 quart saucepan, stir in salt and rice, cover, reduce heat and simmer for 20 minutes. Remove from heat, fluff rice gently with a fork; set aside.

Preheat oven to 400°F. Grease a 13 x 9-inch baking dish.

In a skillet heat butter over medium heat; saute onion until tender. Add flour and dry mustard, stirring until smooth. Cook for 1 minute, stirring constantly.

Gradually add milk and reserved salmon liquid. Cook over medium heat, stirring constantly, until thickened and bubbly. Add 1 cup of the cheese and cayenne pepper; stir to melt cheese.
Spread spinach in baking dish. Layer salmon and rice and top with cheese sauce. Bake, uncovered, for 15 minutes.

Sprinkle with remaining 1/2 cup cheese and bake an additional 5 minutes until cheese melts.