Salmon N Stuffing Casserole Recipes

SALMON CASSEROLE

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.

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.

SPEEDY SALMON CASSEROLE

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.

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.

BAKED HERB STUFFED SALMON

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

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.

SALMON NOODLE CASSEROLE

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.

SALMON CASSEROLE

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.

VINTAGE SALMON CASSEROLE RECIPE

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.

SALMON NOODLE CASSEROLE

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.