I also had a hilarious time trying to get the tin open. I only have a "magic" tin opener that opens tins at the side, but the rim on this tin was too wide so it was barely cutting into the tin. I ended up having to ask my neighbour if I could borrow her tin opener and arrived on her doorstep clutching my partially opened tin of salmon! Thankfully she had a normal tin opener and we successfully opened it!
Salmon and Broccoli Rice Bake (method adapted from The English Kitchen)
1 large head of broccoli, cut into small florets
2 small tins of boneless skinless salmon, flaked
1 tin of condensed mushroom soup, undiluted
1 small bottle of Caesar salad dressing
2 handfuls of Ritz crackers, crushed
100g cheddar, grated
Preheat the oven to 200C. Grease a 1l casserole dish.
Bring a pan of water to the boil and cook the rice according to packet instructions, adding the broccoli for the last 3 mins, drain.
Put the rice, broccoli, salmon, mushroom soup and Caesar salad dressing into a large bowl and mix well until combined. Tip out into the casserole dish. Sprinkle the cheddar over the top and then sprinkle over the crushed crackers.
Bake for 25-30 mins, until the casserole is bubbling and the top is golden brown. Serve.