1 c. chopped onion
1 tbsp. butter
1 pkg. wild and brown rice mix, prepared per package directions
16 oz. can red salmon, drained, flaked, skin removed
3/4 c. mayonnaise
1 egg, beaten
1/2 c. grated Parmesan
1 bag frozen chopped broccoli, cooked, drained
2 c. shredded sharp cheese

Saute onions in butter. Remove from heat. Stir in rice and salmon. Add combined mayonnaise and egg. In casserole, layer half of salmon mixture, half of Parmesan, half of broccoli, and half of cheddar. Repeat salmon, Parmesan and broccoli layers.

Bake 30 minutes at 350 degrees. Top with remaining cheddar. Continue baking until cheese melts. Makes 6 servings. NOTES: You can use pink salmon if the red is outrageously expensive, but it doesn't look as pretty, and the flavor is less intense. Nutrition: 650 calories.