I like the base recipe alot! I have been looking for new ways to use canned salmon, and this is a great idea. I love to cook and adapt recipes, so here's my take. First I did use a large can of salmon and I used brown rice, cause that's what I always have on hand. I took a previous person's advice on adding the salmon and rice to the sauteed onion and letting it cook through. (By the way using olive oil intead of butter). All I had on hand was frozen broccoli florets, so I thawed them out and chopped them up a little. Also, instead of layering, I just mixed everything together except for the sliced tomatoes ( must add!) and cheese on top. All I had was a little Mozz and a little Mex cheese, so I mixed it all. It was really good, but I decided it was missing something. I like my food with a bit of a bite or zing. I added a bit of hot sauce and then italian dressing... wow! I will make the entire recipe with these extra two ingredients next time. The tomatoes were so good, I was also thinking of adding a can of diced tomatoes. We might need a bigger dish! Here's to all us cooks out there! Mangia!

I added some salt and used sour cream instead of mayo because it's what I had on hand. It was very light and mild flavor. My husband commented on how good it was. Next time, I would add some slivered almonds to the topping.

Good recipe for using what is on hand! I used brown rice, only provolone, and Alfredo sauce instead of mayo. I did not layer and used much less cheese than called for and more sauteed onion than listed. I seasoned with sweet basil and garlic bread sprinkling that contains salt,garlic, and Parmesan. Topped with slivered almonds--under the last addition of the cheese. What I would do different next time: I will use couscous instead of rice to create a base and save prep time, although I think the wild rice would be very good also. I'd add dill as a spice and maybe dry mustard. I'd mix the broccoli right in as I think that would make it more tender. Water chestnut, I think, would also work in this casserole.

I used 14oz. of salmon and used frozen broccoli florets. Needs some spice, if I make it again will add more pepper or cayenne, maybe some tobasco. I also used sour cream in place of the mayo.

This is a keeper for sure. The only changes that I made was using fresh baked salmon and smoked salmon,fresh steamed broccoli and about a cup of cooked mushrooms. I doubled the batch for a function, my husband requested the left-overs the next 2 nights. This is a first. Everyone gave this meal a high rating.

I thought this recipe was PERFECT as is. It is in my regular rotation. A great way to use salmon leftovers!

Made this tonight with a few adaptions... sauted the onion & stirred in the salmon & rice. Heated through to combine. Stirred through the combined egg and (low fat) mayo & then patted it down firmly into an oven proof dish. Topped with sliced tomatoes and grated mature cheese and cooked for 30 mins. Fabulous served with a green salad!!

This was yummy and easy! (and except for the amount of time to cook wild rice, quick - would be great for leftover rice). Followed other reviewer recommendation and topped with sliced tomatoes before baking - a great touch.

I modified this a bit and it was really good! I used 2- 7oz cans of salmon, sour cream instead of mayo, white rice and added a healthy dose of hot sauce. My daughter asked me to make it again soon.

This tastes great. I made it for dinner last night, and since I'm having a pot lunch at work, I put the extra into mini pastry pie bases (but with only 1 layer of broccoli/parmesan) to re-heat at work. Not the prettiest dish, but they sure taste good.