I don't think there are a lot of options out there for leftover salmon, so this was an okay solution. Reminiscent of 1950's casserole dishes. There is nothing healthy about this recipe and that made it less appealing to me. I tossed in some scallions & peas just to add color. My husband liked it, I thought it was okay but probably not something I would make again.

This was great! Better than my original salmon dish. I had a mustard-flavored salmon recipe from Giada D. and shredded it to put in this souffle. It was hot and satisfying. Good for breakfast, too! I will definitely do this again, maybe even as the original dish.

Awesome dish! I added minced garlic, fresh green onions and sliced mushrooms! no...dry mustard :)

Delicious! My kids loved this recipe, its a great way to use leftover salmon.

Great use for my leftover salmon. The children liked it too!

Great use for my leftover salmon. The children liked it too!

My family really enjoyed this dish. I used about 22 oz. of leftover salmon and 2 cups of leftover wild rice. Didn't have dried onions, so I mixed in about 4 diced mushrooms and 1/2 an onion. Didn't have dried mustard so I added in about 1 tbsp. of regular mustard. I also only had about 1/2 cup of sharp cheddar cheese. I think 1 cup would have been more than enough though. I also added in about 1 cup of leftover broccoli. Really good!

Followed the recipe to the letter and it was feeling! What a great idea for leftover salmon!

What a great recipe. I used barley instead of rice which had a great chew. Also added a cup of chopped broccoli. Had a nice firm consistency. I reheated the leftovers in the microwave the next day and it tasted great. Thinking of making again with chicken.

This recipe is a family favorite. I've been making this for years and my family ALWAYS loves it no matter how I alter it. I usually use a full box of cooled down wild rice. I add about 1 cup of slightly cooked/cooled frozen peas along with about a cup and a half of fresh broccoli cut into small pieces. I use about 1/4 of a minced up raw white onion instead of dry mustard. I use about 1 tablespoon of regular mustard instead of the dry mustard. I'll throw in 1 can of cream of mushroom soup with about 1/2 a cup of milk until I achieve a good consistency. I bake for about 45 minutes and I'll then turn the broiler on for about 5 to 10 minutes to brown it a little more. I've even used ground turkey with this recipe when I didn't have Salmon and my family loved that too. Just an AWESOME recipe that I bookmarked to my favorites years ago. Give it a try and then alter it to your liking. You can't go wrong with this!