Salmon Cheese Casserole

• 1 12 cups rice, cooked
• 1 (7 ounce) can salmon, drained and flaked
• 6 ounces cheddar cheese, grated
• 2 tomatoes, medium, peeled and thinly chopped
• 1 onion, small and finely chopped
• 2 teaspoons parsley, finely chopped
• 2 tablespoons flour
• 1 23 cups milk
• 2 ounces butter
• 14 teaspoon mace
• cayenne pepper, pinch
• 1 teaspoon salt
• salt and pepper
• parsley, chopped for garnish

1. Melt butter in a saucepan, add flour and salt and cook for a few minutes.
2. Stir in the milk gradually and bring to the boil stirring continuously.
3. Add the cheese and stir until the sauce is smooth.
4. Do not allow to boil.
5. Remove from heat and season with salt and pepper to taste.
6. Combine the cooked rice with the parsley, cayenne pepper and mace.
7. Spoon into a casserole and cover with most of the tomato.
8. Top with the onion and salmon.
9. Pour over the cheese sauce and garnish with the remainder of the tomato.
10. Bake in an oven at about 180 degrees C for 15 minutes until heated through.
11. Garnish with the chopped parlsey.

rice, salmon, cheddar cheese, tomatoes, onion, parsley, flour, milk, butter, mace, cayenne pepper, salt, salt, parsley

Taken from www.food.com/recipe/salmon-cheese-casserole-429352 (may not work)