Sunday Salmon Casserole Recipes

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SALMON CASSEROLE



Salmon Casserole image

We LOVE this recipe, even DH, who hates fish. It's from "Favorite Recipes from Quilters." Prep time approximate.

Provided by Debbie R.

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups uncooked macaroni (wholewheat rotini is fantastic)
14 1/2 ounces canned salmon
2 cups shredded monterey jack cheese
2 tablespoons butter
1/4 cup minced onion
1 tablespoon flour
1 cup low-fat milk
1 tablespoon lemon juice
1 tablespoon finely chopped fresh parsley

Steps:

  • Cook macaroni.
  • Drain salmon; break it into bite-size pieces.
  • Make Sauce: Melt butter. Saute onion until transparent. Blend in flour, stirring constantly. Slowly stir milk into saucepan mixture. Cook until smooth and thick, stirring constantly. Add lemon juice and parsley. Mix well.
  • Spoon pasta into sprayed casserole dish. Put salmon on top. Sprinkle with 3/4 cup cheese. Pour sauce over it, and sprinkle with the rest of the cheese.
  • Bake at 375 for 25 min or until hot and lightly browned.
  • NOTE: This doesn't make for a lot of sauce. To keep original proportions, double the butter, onion, flour, milk, lemon juice and parsley.

Nutrition Facts : Calories 634.1, Fat 29.3, SaturatedFat 15.8, Cholesterol 152.9, Sodium 794.6, Carbohydrate 45.4, Fiber 1.9, Sugar 5.4, Protein 46.9

SALMON NOODLE CASSEROLE



Salmon Noodle Casserole image

When it comes to radiating warmth at the dinner table, nothing beats a one-pot casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself allure in abundance.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h5m

Number Of Ingredients 11

3/4 pound cavatappi or other short pasta
Coarse salt and freshly ground pepper
8 ounces unthawed frozen peas (1 1/2 cups)
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
3/4 pounds salmon, skinned and cut into 1-to-1 1/2-inch pieces
1 teaspoon finely grated lemon zest, plus lemon wedges for serving (optional)
1/2 cup chopped scallions, plus more for serving (from 2 scallions)
1/2 cup chopped fresh dill, plus more for serving
Toasted pumpernickel bread, crumbled, for serving (optional)

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.

J-LYN'S AWESOME SALMON CASSEROLE



J-Lyn's Awesome Salmon Casserole image

I improvised this salmon casserole with items I had on hand in my pantry. I've never been big on casseroles (if you've had my mom's cooking, you'd understand why), but they are definitely an easy way to use up items that would otherwise be sitting in the pantry forever. This recipe is simple enough; feel free to add or supplement as you see fit!

Provided by jlyn1983

Categories     Seafood     Fish     Salmon

Time 55m

Yield 6

Number Of Ingredients 9

1 tablespoon butter, or as needed
1 cup elbow macaroni
1 (6 ounce) can salmon, drained
1 (10.75 ounce) can condensed cream of mushroom soup
⅔ cup milk, or to taste
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper
¼ cup French-fried onions

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.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 22.3 g, Cholesterol 25.6 mg, Fat 14.4 g, Fiber 0.7 g, Protein 13.2 g, SaturatedFat 5.2 g, Sodium 1025.3 mg, Sugar 2.5 g

SALMON CASSEROLE



Salmon Casserole image

Canned salmon is the key ingredient in this comforting casserole sent in by Agnes Moon of Ionia, Michigan. Bread crumbs give it a soft texture...and mayonnaise, mustard and cheese add flavor to this old-fashioned favorite.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 can (7-1/2 ounces) salmon, drained, bones and skin removed
4 cups soft bread crumbs
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1 tablespoon minced fresh parsley
3/4 cup fat-free milk
1 tablespoon reduced-fat mayonnaise
1 teaspoon ground mustard
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese
1/4 teaspoon paprika

Steps:

  • In a large bowl, combine the salmon, bread crumbs, celery, green pepper, onion and parsley. In a small bowl, combine the milk, mayonnaise, mustard and pepper. Pour over salmon mixture; toss to coat evenly., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes or until heated through and top is golden brown.

Nutrition Facts : Calories 242 calories, Fat 7g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 361mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

SUNDAY SALMON CASSEROLE



Sunday Salmon Casserole image

Make and share this Sunday Salmon Casserole recipe from Food.com.

Provided by Aunt Cookie

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

4 medium potatoes, thinly sliced
2 medium onions, chopped
2 tablespoons butter
1/4 lb lox, cut into pieces
2 tablespoons fresh dill, minced
salt and pepper
1/2 lb fresh salmon steak
1 tablespoon fresh lemon juice
6 ounces cream cheese, cubed
4 eggs
1 1/4 cups milk
sweet Hungarian paprika

Steps:

  • Boil the potato slices for 5 minutes (they will not be fully cooked). Drain and set aside.
  • Saute the onions in the butter until translucent. Add the lox and dill, sauteing for a few more minutes. Salt and pepper to taste.
  • Sprinkle the salmon steak with lemon juice and steam it for 5-8 minutes. It should flake easily.
  • Preheat the oven to 375°F.
  • Skin and bone the salmon and break into chunks. Stir fresh salmon and lox mixture in a large bowl.
  • Grease a 9 x 9 inch baking dish, and cover the bottom of the pan with the potatoes.
  • Layer the cream cheese cubes on top of the potatoes, then layer on the salmon mixture.
  • Mix together the eggs and milk with salt and pepper and pour it on top of the other ingredients.
  • Dust the top with paprika.
  • Bake until firm and golden, about 40 minutes. Cut in squares and serve.

Nutrition Facts : Calories 431.1, Fat 24, SaturatedFat 11.9, Cholesterol 216.1, Sodium 593.1, Carbohydrate 32.1, Fiber 3.6, Sugar 3, Protein 22.2

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