Creamy and crispy with so much flavor, Salmon Casserole is the perfect weeknight dinner.
Do you ever do an intentional pantry shop? Rather than a full-on grocery store run, sometimes my purpose is purely to restock my pantry. Not only do I love the look of my shelves filled with all kinds of dry pasta, canned soups, tinned fish, beans, and all kinds of crackers, but a fully stocked pantry ensures that I can always come up with something yummy for dinner. This was very true the first time I made salmon casserole, and it was such a big hit that its ingredients are at the top of my list when I do a dedicated pantry shop.
Although we love a great tuna casserole around here, salmon casserole has become a family favorite, and for very good reasons. First, salmon gives this dish an even richer and more savory flavor. Second, the dish is creamier than its O.G. predecessor, thanks to the combination of cream of mushroom soup and evaporated milk. Third, part of the supreme deliciousness comes from using two cheeses: cheddar and Parmesan. And finally? No one can resist that crunchy, buttery, crushed cracker topping.
Another thing I know you’ll love about salmon casserole is how easy it is to prepare. Once your pasta is cooked and drained, you combine it in one bowl with all of the casserole ingredients. Into the prepared baking dish it goes, and then you’ll top it with the buttery crushed crackers, and that’s it. About 45 minutes later, you and your family will be sitting down to a delectable, comforting, and very flavorful dinner.
Choosing canned salmon
Like many items in the grocery store, the variety of canned salmon can be a bit overwhelming. But never fear! We’re going to break it down for you. Pink salmon is probably the most common type; it’s light in color and has a mild, delicious flavor. If you are partial to a richer taste and more vibrant color, you might prefer using Sockeye—or red—salmon.
You can also choose between wild-caught or farmed: the differences between these two include how and where the salmon is raised, with wild-caught being more sustainable; their nutritional profiles (wild-caught can have more omega-3s); and affordability (farm-raised is generally less expensive).
Another thing to keep in mind is that canned salmon typically includes the skin and the bones, which are soft, edible, and highly nutritious; if this isn’t your thing, you can remove them or spend a little extra money to purchase canned salmon without skin or bones. Choosing which type of canned salmon to use for this casserole comes down to personal preference. The good news is they all work in this recipe, so you do you!
How do I store leftovers?
Cooled salmon casserole can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months (thaw overnight in the fridge before reheating).
Serving suggestions
My favorite things to serve with any kind of casserole are salad and bread. With salmon casserole, I love the crunch of a classic Caesar Salad or this House Salad. And while pretty much any kind of bread works, this chewy, salty Pretzel Bread slathered with Homemade Butter is a perfect companion to this casserole. Want to add a touch of sweetness to this meal? Serve salmon casserole with Spinach Salad (apples and dried cranberries!) and slices of this Sweet Bread. Yum!
Salmon Casserole
Ingredients
- 2 cups dry elbow macaroni uncooked
- 1 can salmon (14 3/4 ounces) drained, broken into chunks
- 1/2 small onion minced
- 1 tablespoon fresh parsley chopped, plus more for garnish
- 1 can cream of mushroom soup (10 1/2 ounces)
- 1 can evaporated milk (5 ounces)
- 1/4 cup Parmesan cheese grated
- 1 cup grated cheddar cheese
- 1 1/2 tablespoons butter melted
- 3/4 cup crushed crackers
Instructions
- Preheat oven to 350°F.
- Cook macaroni according to package instructions; drain.
- In a large mixing bowl, combine cooked macaroni, drained salmon, minced onion, parsley, cream of mushroom soup, evaporated milk, Parmesan, and grated cheddar cheese. Mix well to ensure even distribution of ingredients.
- Grease a 13 x 9-inch baking dish with nonstick cooking spray. Pour the salmon mixture into the dish.
- Mix melted butter with crushed crackers and sprinkle evenly on top of the casserole.
- Bake in the preheated oven for approximately 35-45 minutes, or until the casserole is lightly browned and bubbling. Sprinkle with fresh parsley as a garnish.
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