can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2
cups (8 ounces) shredded Cheddar or American cheese
1/2
cup sliced black olives
1. Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray.
2. Melt butter in large skillet or Dutch oven over medium heat. Add mushrooms, carrots, peas, celery, onion, bell pepper, parsley, garlic, salt, black pepper and basil; cook and stir 10 minutes or until vegetables are tender. Add rice, salmon, soup and cheese; mix well.
3. Transfer to prepared casserole; sprinkle with olives. Bake 30 minutes or until hot and bubbly.
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