Description
Easy Cheesy Salmon Casserole is a comforting, creamy dish that combines tender salmon with a rich, cheesy sauce and a crispy topping. Packed with flavor and simple ingredients, this casserole is perfect for a quick weeknight dinner or a hearty meal any time of year. The combination of flaky salmon, gooey cheese, and savory seasonings makes this casserole a family favorite!
Ingredients
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2 cans (6 oz each) of wild-caught salmon (or 2 cups cooked fresh or frozen salmon, flaked)
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1 cup cooked elbow macaroni (or any pasta of your choice)
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1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup for a twist)
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1/2 cup milk
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1 1/2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella for extra gooeyness)
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon black pepper
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1 tablespoon lemon juice
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1/4 cup breadcrumbs (optional for topping)
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1 tablespoon butter (for greasing the casserole dish)
Instructions
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1. Preheat the Oven:
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Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish with butter or non-stick spray.
2. Prepare the Pasta:
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Cook the pasta according to package instructions, then drain and set aside.
3. Make the Casserole Mixture:
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In a large bowl, combine the canned or cooked salmon (flaked), cooked pasta, cream of mushroom soup, milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, black pepper, and lemon juice. Stir until everything is well combined.
4. Assemble the Casserole:
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Pour the mixture into the prepared casserole dish. Spread it out evenly.
5. Top and Bake:
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Sprinkle the remaining 1/2 cup of shredded cheese over the top of the casserole. If using, sprinkle breadcrumbs evenly over the cheese for a crunchy topping.
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Bake for 20-25 minutes or until the casserole is hot and bubbly and the top is golden brown.
6. Serve:
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Remove from the oven and let the casserole cool for a few minutes before serving.
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Notes
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Salmon: You can use canned salmon for convenience or fresh salmon for a richer flavor. If using canned, make sure to drain it well.
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Pasta Substitutes: Any small pasta (penne, shells, rotini) can be used instead of elbow macaroni.
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Cheese Variations: You can experiment with different cheeses like mozzarella, Swiss, or parmesan for variety.
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Make-Ahead: This casserole can be assembled ahead of time, covered, and stored in the fridge for up to 1 day before baking.
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Topping Ideas: For extra flavor, you can sprinkle some grated parmesan or fresh herbs (like parsley or dill) on top before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole, Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg