Pastry Topped Salmon Casserole Recipes

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
• Add the spinach, salt, and pepper, cooking until spinach is wilted.
• Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
• On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
• Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
• Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
• Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
• Brush the top again with the egg wash.
• Bake for 20-25 minutes, until pastry is golden brown.
• Slice, then serve!
• Enjoy!

J-LYN'S AWESOME SALMON CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Combine macaroni, salmon, cream of mushroom soup, 1/2 can of milk, Parmesan cheese, salt, and pepper in a casserole dish. Mix until well blended. Sprinkle French-fried onions on top.
• Bake in the middle rack of the preheated oven until lightly browned on top, about 30 minutes.

PASTRY-TOPPED SALMON CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter for 5 minutes or until crisp-tender. Add garlic; cook 1 minute. Stir in milk; heat over medium heat until bubbles form around side of pan. Add cheese; stir until cheese is melted. Remove from heat; stir in peas and carrots, potatoes, salmon, salt and pepper. , Melt remaining butter; brush some of the butter over the bottom and sides of a 2-1/2-qt. round baking dish. Line with five sheets of phyllo dough. Pour in salmon mixture. Place remaining sheets of phyllo dough over filling to cover the top. Crimp edges; brush dough with remaining butter. , Bake 30-35 minutes or until crust is lightly browned.

SALMON NOODLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Combine condensed soup, mayonnaise or salad dressing, milk, and cheese, mixing well.
• Stir in salmon, peas, onion, and noodles; toss lightly.
• Pour mixture into a 1 1/2 quart ovenproof casserole; cover and bake at 350°F for 30 minutes.
• Uncover; sprinkle with breadcrumbs, and bake 15-20 minutes more or until breadcrumbs are lightly brown and casserole is bubbly.

SALMON CASSEROLE SURPRISE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
• Mix reserved liquid from salmon and enough milk to make a total of 2 cups together in a measuring cup or bowl.
• Preheat oven to 375 degrees F (190 degrees C). Generously grease a casserole dish.
• Melt butter in a saucepan over medium-low heat. Stir flour into melted butter and cook until dissolved, about 1 minute. Gradually add milk mixture to butter-flour mixture; cook, stirring constantly, until sauce is thickened and smooth, 5 to 10 minutes.
• Layer potatoes, salmon, and sauce, alternating 1 or 2 times, into the prepared casserole dish.
• Whisk mayonnaise, Parmesan cheese, Worcestershire sauce, and mustard together in a bowl; pour over casserole.
• Bake in the preheated oven until casserole is bubbling, about 30 minutes.

SALMON NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees. Cook pasta in a large pot of salted boiling water 4 minutes less than instructed on pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.
• Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring, 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Combine pasta mixture, milk sauce, salmon, lemon zest, scallions, dill, and reserved pasta water in a bowl. Season with salt and pepper.
• Transfer to a 2 1/2-quart baking dish. Cover with parchment-lined foil; bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.

POTATO SALMON CASSEROLE

Steps:

• Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese. , Bake, uncovered, at 350° for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown.

SALMON POT PIE

Steps:

• Preheat oven to 400 degrees F.
• Bring chicken broth to a boil over high heat with onions, carrot chunks and celery, and simmer until reduced by half. Remove vegetables and discard.
• On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8-inch thickness.
• Using an inverted two-cup ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one-inch overhang.
• Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill.
• In a heavy skillet, melt butter on medium-high and add carrots, onions, shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes, until onions are soft and translucent.
• Add sliced mushrooms and continue cooking and stirring until mushrooms are tender, about two minutes.
• Add herbs (if using) and salmon pieces, stir to combine and reserve.
• Mix cornstarch and milk together until cornstarch is dissolved.
• Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into gravy.
• Continue cooking, stirring constantly, an additional two minutes to cook starch.
• Season with salt and pepper to taste. Stir one and a half cups gravy into salmon mixture. Add frozen peas.
• Butter four individual two-cup ramekins.
• Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin.
• Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry.
• Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.