Salmon Macaroni Casserole Recipes

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SALMON-MACARONI CASSEROLE



Salmon-Macaroni Casserole image

This recipe is from "Favorite Recipes of the Episcopal Churches on the Kenai". Old-fashioned comfort food if you like salmon or tuna casserole.

Provided by breezermom

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup elbow macaroni, uncooked
1/4 cup butter
3 tablespoons all-purpose flour
1 3/4 cups milk
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 (12 ounce) carton cottage cheese
1 cup cheddar cheese or 1 cup American cheese, shredded
1 (16 ounce) can salmon, drained and flaked
2 eggs, beaten
1 1/2 cups soft breadcrumbs
2 tablespoons butter, melted

Steps:

  • Cook the macaroni according to the package directions. Drain well, and set aside.
  • Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Add salt, garlic salt, and pepper, stirring well.
  • Combine the sauce, reserved macaroni, cheeses, salmon, and eggs in a large bowl; stir well. Spoon the mixture into a greased 11 x 7 x1 1/2 inch baking dish. Combine soft breadcrumbs (just put bread in a food processor to make these) and 2 tablespoons melted butter; Stir well. Sprinkle the breadcrumb mixture evenly over the casserole. Bake at 350 degrees for 1 hour or until set.

SALMON MACARONI BAKE



Salmon Macaroni Bake image

"A neighbor brought us this creamy casserole the night after our newborn daughter came home from the hospital," recalls Carrie Mitchell of Raleigh, North Carolina. "It was so good, we couldn't resist heating up the leftovers the next morning."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 8

1 package (14 ounces) deluxe macaroni and cheese dinner mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup 2% milk
1 pouch (6 ounces) boneless skinless pink salmon
1 tablespoon grated onion or 1/2 teaspoon onion powder
1/2 cup shredded cheddar cheese
1/2 cup dry bread crumbs
2 tablespoons butter, cubed

Steps:

  • Prepare macaroni and cheese according to package directions. Stir in the soup, milk, salmon, onion and cheddar cheese. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs; dot with butter. Bake, uncovered, at 375° for 30 minutes or until heated through.

Nutrition Facts : Calories 599 calories, Fat 27g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 1748mg sodium, Carbohydrate 62g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.

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 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

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 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.

SALMON MAC AND CHEESE



Salmon Mac and Cheese image

This is a salmon version of a tuna casserole. You can use tuna in this as well. I made this up in college when I needed to make something that would use up stuff I had in the kitchen.

Provided by Pixie2

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h45m

Yield 8

Number Of Ingredients 16

1 (16 ounce) package elbow macaroni
¼ cup butter, softened
1 tablespoon olive oil
1 small onion, minced
1 (6 ounce) can salmon, drained and flaked
1 tablespoon seafood seasoning (such as Old Bay®)
1 tablespoon red wine vinegar
2 ½ cups shredded Cheddar cheese
2 eggs, beaten
2 cups milk
½ cup vegetable stock
1 (14.5 ounce) can peas and carrots, drained
1 (8 ounce) can whole kernel corn, drained
salt and pepper to taste
3 slices day-old bread
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.
  • Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool.
  • Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.
  • Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.
  • Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.

Nutrition Facts : Calories 581.2 calories, Carbohydrate 61 g, Cholesterol 114.7 mg, Fat 25.3 g, Fiber 3.9 g, Protein 28.2 g, SaturatedFat 13.4 g, Sodium 913.4 mg, Sugar 6.3 g

SALMON & PASTA CASSEROLE



SALMON & PASTA CASSEROLE image

What could be better during Lent and cold March weather than a steaming seafood casserole? This recipe dates back to circa 1959. Photo: www.food.com

Provided by Ellen Bales

Categories     Casseroles

Time 40m

Number Of Ingredients 10

1/2 c cooked carrots
1/4 c cooked onions
1 can(s) (1 lb.) salmon, drained
1 c cooked macaroni
1 can(s) (10.5 oz.) cream of celery soup
1 tsp salt
1/8 tsp black pepper
2 Tbsp butter
1/2 c dried bread crumbs
4 oz cheddar or swiss cheese, cut in strips

Steps:

  • 1. Cook the carrots and onions in a small amount of salted water; drain. Cook macaroni according to package directions; drain.
  • 2. Break the salmon into chunks. Place in a greased 2-qt. casserole dish; add carrots, onions, and macaroni.
  • 3. Stir in the soup, salt and pepper. Melt the butter in a small bowl in microwave. Toss with bread crumbs.
  • 4. Top the casserole with bread crumbs and the cheese. Bake in a preheated 375-degree oven for about 20 minutes, or until turning golden on top.

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