Layered Salmon Loaf

Wonderful dinner dish form my little friend, Jamie Henderson Swensen(who I babysat), here in Colorado City. She is a mom herself now, and sent me 4 great recipes to share. Since I love salmon croquettes, knew I was going to like this one. Hope you and your family enjoy it too. Thanks, Jamie...

1. 1 1lb. can Salmon
2. 3/4 cup Herb seasoned stuffing mix(such as Pepperidge Farm)
3. 1 Egg
4. 2 TBLS. Milk
5. 2 TBLS. grated onion
6. 1 TBLS. Lemon Juice
7. 1 TBLS. Chopped Parsley
8. Salt and pepper to taste
9. 2 TBLS. Butter
10. 1/4 cup Chopped Celery
11. 1/4 cup Chopped Green Pepper
12. 1/4 cup Chopped Carrots(if desired)
13. 1 TBLS. Flour
14. 1- 1/3 cups cooked Rice
15. 1/2 cup Shredded Swiss Cheese
16. Bread Crumbs, if desired

Preheat oven to 350 degrees. Drain and flake Salmon, reserving 1/4 cup of the fluid. Combine Salmon, stuffing mix, egg, onion, lemon juice, parsley, salt and pepper. Spread 1/2 salmon mixture in greased loaf pan. Melt butter in medium pan over moderate heat. Add celery, green pepper and carrots, cook for 2 minutes. Blend in Flour. Cook a few minutes over moderate heat, stirring. Add reserved 1/4 cup salmon liquid to pan. Continue cooking, stirring constantly until smooth and thickened. Add cooked rice and cheese. Mix lightly but thoroughly. Spread rice mixture over salmon in pan. Top with remaining salmon mixture. Sprinkle breadcrumbs over the top, if desired. Bake uncovered in 350 degree oven for 50 minutes, or until set. Serves 6.