Canned Salmon Casserole Recipe

Salmon Casserole

This recipe is really flexible – add what you like – more or less salmon, noodles, veggies, etc.

  • 1 can + 1 vacuum packet of salmon (all I had on hand)
  • 5.75 oz egg noodles
  • 2 large carrots chopped
  • 1 green bell pepper
  • 8 oz cremini mushrooms
  • 1 cup baby spinach (all we had left)
  • 1 can of Campbell’s Healthy Choice or Low-Sodium Cream of Celery soup
  • 1/3 cup skim milk
  • 5 saltines
  1. Cook noodles.
  2. Chop vegetables and sautée in a skillet with cooking spray until they are tender.
  3. In a large bowl, mix veggies with salmon, cooked noodles, soup and milk. Put into a large pie dish or other smallish baking dish.
  4. Bake at 400* for 20 minutes.
  5. Crumble 5 saltines on top; bake 5 minutes more.

Makes four ~325 calorie servings.

The original recipe calls for butter on top, but I couldn’t taste it at ALL the last time I made it, so I left it out this time and saved 25 calories per serving. The original also calls for 8 oz of noodles, but I didn’t miss the 2 oz I omitted. I really liked the carrots in this – they were sweet and chunky. The green pepper kind of melted away, as did the spinach. I honestly think I could do without the saltines too. Once the portions are served, the kind of mix in with the rest and melt away. And it’s not like they’re contributing much nutritional value. I’d love to hear some other suggestions on what other veggies work well in this (but remember, I HATE onions!!)

{ 13 comments… read them below or add one }

1 Anonymous December 4, 2007 at 12:28 pm

peas!

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2 Ala December 6, 2007 at 3:14 pm

Mmm…peas would be fabulous. I think I will try this recipie with whole wheat high fibre noodles, red pepper, peas :) Thanks for the great idea, I can't wait to try it!

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3 jenny June 6, 2008 at 2:50 pm

umm the picture kind of looks like oatmeal . . .

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4 Kath June 6, 2008 at 2:51 pm

Haha. You’re right. I have NO IDEA what happened. Guess I’ll just have to remove the photo…

K

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5 Sarah January 20, 2009 at 1:12 pm

What size can of salmon did you use for this recipe? The small one (like tuna comes in) or one of the big ones? I am planning to make this this week!

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6 Kath January 20, 2009 at 2:17 pm

Sarah,
A 6 oz can – like tuna comes in.

Kath

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7 Sarah January 20, 2009 at 7:39 pm

Thanks to your quick response, I made this tonight! I added a few dashes of pepper but otherwise kept the recipe the same. It was delicious, warm comfort food–exactly what I needed on a cold winter night. THANK YOU! Your blog truly enhances my cooking and eating life :)

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8 Debbie February 23, 2009 at 10:03 pm

I love salmon and the recipe sounds great. I can’t wait to try it!

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9 Sarah Walnuts February 27, 2010 at 8:51 am

I’m going to try this recipe this weekend, but I’m going to make it gluten-free :) Thanks for the great ideas Kath!

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10 Helena September 21, 2011 at 10:34 am

Think I’ll try this for tonight with the peas, carrots and, I’m sorry, some onion. Also, maybe substitute rice for the noodles.

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11 Clairee July 3, 2012 at 5:28 pm

Instead of the Noodles try some left-over mashed potatoes, and of course I add onions. The peas would go nicely in this also.
I usually make Salmon patties instead of a casserole – mix 1 can Salmon (lge or small), Onions if desired, peas, chopped mushrooms, 1 beaten egg, and enough leftover mashed potatoes to bind it softly. Roll into good sized balls. On a piece of flour-covered wax paper or foil, flatten to about 1″ depth. They are usually still pretty soft, so handle carefully, Brown in skillet over medium heat in 1+ tbsp olive oil until nicely browned and heated through. Very good, quick, economical entree for a family dinner. Sometimes I serve this with a white sauce just for variety. I usually have 2 vegetables with this also. Measurements are vague due to variance with different size can of Salmon.

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12 julie September 3, 2013 at 11:35 pm

I used quinoa pasta, Alaskan canned salmon (I recommend ordering it as it looks like a salmon pinwheel when you open the can and you can flake it) I wish I would’ve used peas. That sounds like a wonderful addition Ala. I also put fresh parm cheese on top

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13 Corrine March 9, 2014 at 9:42 pm

I made this casserole for dinner tonight. It was delicious! Of course, I tweaked it according to ingredients on hand. I used 2 cans salmon, mushroom soup (I didn’t have celery soup), and added at least another cup fresh spinach. I might add celery next time. Very satisfying..

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