Stovetop Salmon And Rice Casserole(Can Be Prepared In 18 Minutes.)

• 1 c. water
• 2 c. frozen green peas
• 2 medium carrots
• 1 tsp. instant minced onions
• 1/2 tsp. dried thyme
• 1 can (10 oz.) condensed cream of mushroom soup
• 1 c. milk
• 2 1/4 c. 5 Minute rice
• 1 can (about 15 oz.) pink salmon
• for garnish, 2 c. potato chips

1. Put water and peas into a large skillet or 4-quart Dutch oven and bring to a boil.
2. Peel and shred carrots.
3. Add to skillet with onion and thyme.
4. Reduce heat, cover and simmer 5 minutes or until carrots are tender.
5. Stir in soup and milk until blended, then rice.
6. Stir in salmon, breaking up any large chunks.
7. Bring to boil, cover and remove from heat.
8. Let stand about 5 minutes, stirring once, until rice is tender and most of the liquid is absorbed.
9. Sprinkle with potato chips.
10. Serve immediately.
11. Yields 4 servings.

water, frozen green peas, carrots, onions, thyme, condensed cream, milk, rice, salmon, potato chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251396 (may not work)