Salmon N Stuffing 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

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

SPEEDY SALMON CASSEROLE



Speedy Salmon Casserole image

Next, she prepares the Speedy Salmon Casserole, which bakes at the same oven temperature as the cake. "Living here on the Kenai Peninsula, we have plenty of fresh salmon. Bat this creamy, comforting casserole tastes just as good with canned salmon," she assures. "It's also a great way to use up leftover mashed potatoes-or dress up instant ones.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon all-purpose flour
3 tablespoons ketchup
1/2 cup whole milk
1 can (14-3/4 ounces) salmon, drained, flaked and bones removed
2 cups mashed potato flakes
1 cup shredded cheddar cheese

Steps:

  • In a saucepan, melt butter over medium heat. Stir in flour and ketchup until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Add salmon. , Prepare mashed potatoes according to package directions. Spoon half into a greased 11x7-in. baking dish. Top with salmon mixture, remaining potatoes and cheese. Bake, uncovered, at 375° for 15-20 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 296 calories, Fat 13g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 652mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

SALMON CASSEROLE SURPRISE



Salmon Casserole Surprise image

This flavorful casserole is a comfort food dish!

Provided by inspirepassion

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

Time 1h

Yield 6

Number Of Ingredients 9

4 cups sliced potatoes
1 (16 ounce) can salmon, drained (liquid reserved) and salmon flaked
1 cup milk, or as needed
3 tablespoons butter
3 tablespoons all-purpose flour
½ cup mayonnaise
½ cup grated Parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard

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.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 24 g, Cholesterol 64.2 mg, Fat 28.6 g, Fiber 2.4 g, Protein 24.1 g, SaturatedFat 8.7 g, Sodium 557.7 mg, Sugar 3.1 g

BAKED HERB STUFFED SALMON



Baked Herb Stuffed Salmon image

Provided by Jamie Oliver

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 9

Sea salt and freshly ground black pepper
Extra-virgin olive oil
2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and pin boned
2 lemons
Bunch fresh marjoram
Bunch fresh dill
Bunch fresh basil
Bunch flat-leaf parsley
Handful stoned black olives

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C/gas 6).
  • Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives.
  • Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.
  • Bake in the preheated oven for about 20 minutes.

SALMON 'N STUFFING CASSEROLE



Salmon 'n Stuffing Casserole image

This recipe is quick to put together and tasty. It can also be baked in seafood shells or individual ramekins. The recipe comes from my favorite old church cookbook.

Provided by RecipeMonster

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

15 1/2 ounces red salmon, canned
1/4 cup green pepper, finely chopped
1/4 cup onion, finely chopped
1 cup celery, finely chopped
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon rosemary, crushed
2 cups herb seasoned stuffing mix, crushed
1 cup mayonnaise

Steps:

  • Preheat oven to 350 degrees.
  • Drain and flake salmon.
  • Add remaining ingredients and blend well.
  • Bake in greased 1 1/2 quart shallow casserole for 25-30 minutes, or until lightly browned.

Nutrition Facts : Calories 424.6, Fat 29.1, SaturatedFat 4.5, Cholesterol 83.4, Sodium 504, Carbohydrate 16.6, Fiber 0.7, Sugar 5, Protein 24.3

SALMON NOODLE CASSEROLE



Salmon Noodle Casserole image

Salmon Noodle Casserole is a familiar favorite that has been made healthier by using salmon and whole wheat noodles. Still a quick and easy family favorite!

Provided by Carissa Serink

Categories     Entree

Time 45m

Number Of Ingredients 7

12 ounces (one package) whole wheat egg noodles (see note (Use Gluten Free pasta or noodles to make this recipe Gluten Free))
1 Tablespoon unsalted butter or margarine
1 medium yellow onion, (chopped)
2 cups frozen peas, (thawed)
14 ounce can condensed cream of mushroom soup
1/4 cup milk
two cans canned salmon ((6 ounces each))

Steps:

  • Heat oven to 400°F.
  • Cook egg noodles to al dente according to package instructions. Drain and set aside.
  • Place butter and onion in a microwave safe glass bowl or measuring cup. Cook on high until butter is melted and onions are soft, about 3 minutes, stirring after every minute.
  • Add onion butter mixture, peas, condensed mushroom soup and milk to a 9x13" pyrex dish or large casserole dish. Stir together until mixture is uniform. Stir in the noodles until coated in the soup mixture. Add salmon and stir in, being careful not to break up the flakes of fish too much.
  • Bake until heated through and the top is beginning to brown, 15-20 minutes.

Nutrition Facts : Calories 270 kcal, ServingSize 1 serving

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

VINTAGE SALMON CASSEROLE RECIPE



Vintage Salmon Casserole Recipe image

This salmon casserole is packed with flavor and is a good way to get your omega-3's if you're not a big fan of fish served by itself.

Provided by Nancy Blackstone

Categories     Main Dish

Time 1h5m

Number Of Ingredients 16

14.75 oz canned boneless/skinless pink salmon
2 cups herb stuffing croutons
1 small yellow onion (diced)
2 tablespoons fresh parsley (chopped)
3 large eggs (beaten)
3/4 cup milk
1 cup milk
2 tablespoons cornstarch
1 1/2 tablespoons butter
1 teaspoon vegetable bouillon
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dried parsley flakes
1/2 cup chopped celery (sautéed in 1 tablespoon butter)

Steps:

  • Preheat oven to 350 degrees.
  • Make the cream sauce first by sautéing the celery in 1 tablespoon of butter until soft, about 10 minutes. In a pot, whisk the cornstarch into the milk, then add the remaining ingredients except the celery. Bring to a boil and simmer for one minute. Add sautéed celery.
  • Grease a 3 quart casserole dish. In a bowl, combine all the the salmon casserole ingredients thoroughly, then mix in the celery cream sauce. Pour into greased casserole dish. Bake at 350 degrees for 45 minutes.

Nutrition Facts : Calories 504 kcal, Sugar 9 g, Sodium 1177 mg, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Carbohydrate 33 g, Fiber 4 g, Protein 36 g, Cholesterol 248 mg, UnsaturatedFat 13 g, ServingSize 1 serving

SALMON NOODLE CASSEROLE



Salmon Noodle Casserole image

Our tasty salmon casserole is made with cooked noodles, canned salmon, black olives, Cheddar cheese, and seasonings.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 50m

Yield 4

Number Of Ingredients 10

1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
2 tablespoons butter
1 can (10 1/2 oz) condensed cream of celery soup (undiluted)
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
1 can (16 ounces) salmon (drained and flaked)
4 ounces medium noodles (cooked)
1/4 cup sliced black olives (optional)
1 cup soft bread crumbs tossed with 1 tablespoon melted butter

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F. In saucepan, cook green pepper and onion in 2 tablespoons of butter until tender.
  • Add soup and milk; heat until bubbly, stirring constantly.
  • Add cheese; stir until melted.
  • Stir in salmon, drained noodles and olives, if using.
  • Melt remaining 1 tablespoon butter and toss with breadcrumbs.
  • Transfer salmon-noodle mixture to a 1 1/2-quart casserole and top with the buttered breadcrumbs. Bake for 25 to 30 minutes.

Nutrition Facts : Calories 710 kcal, Carbohydrate 38 g, Cholesterol 147 mg, Fiber 2 g, Protein 42 g, SaturatedFat 18 g, Sodium 944 mg, Sugar 6 g, Fat 42 g, ServingSize Serves 4, UnsaturatedFat 0 g

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