Salmon and Brown Rice Bake
Yield: 4 Servings

1 (10 oz) pkg corn; frozen
1 (6 1/2 oz) can salmon; drained
3/4 cup brown rice
2/3 cup water
2 tbsp green onion; sliced
1/2 tsp low sodium chicken bouillon
1/4 tsp dried dill weed
1/4 cup cheddar cheese; low fat, shredded

Preheat oven to 375F.

In a 1 1/2 quart casserole, combine corn, salmon, uncooked rice, water, green onions, bouillon granules and dill weed.

Cover and bake 30 minutes or until rice is tender.

Sprinkle with cheese. Bake uncovered, 5 minutes more or until cheese melts.