1 1/2 c. cooked rice
1 (7 3/4 oz.) can salmon, drained and flaked
1/2 c. shredded Cheddar cheese
1/4 c. green onions, chopped
2 eggs, slightly beaten
2 tbsp. butter, melted
Juice of 1/2 lemon
1/4 tsp. seasoned salt

In bowl, combine all ingredients, mixing well. Spoon into 2 small (1 1/2 cup size) oven-proof individual casseroles. Bake at 350 degrees for 25 minutes. Sprinkle with additional cheese and garnish with lemon twist and parsley, if desired.