Salmon, Long Grain & Wild Rice Casserole - cooking recipe

Ingredients

3 (7 1/2 ounce) cans pink salmon, drained
4 cups long grain and wild rice blend, cooked
2 stalks celery, finely sliced
1 cup mayonnaise
1 cup sour cream
2 eggs
3 cups frozen green peas, thawed
2 cups cheddar cheese, shredded
1 cup parmesan cheese, shredded

Preparation

Mix together the mayonnaise, sour cream, eggs, peas, parmesan cheese, and 1 1/2 cups cheddar in a bowl.
Remove bones from salmon. Mix with rice and celery and put into greased covered casserole dish. Mix all other ingredients with rice mixture. Put remaining 1/2 cup cheddar over top. Bake at 325 for 45-60 minutes.