Description
This Easy Cheesy Salmon Casserole is a comforting and hearty dish perfect for a quick family meal. Featuring wild-caught salmon, tender macaroni, creamy mushroom soup, and melted cheddar cheese, this casserole comes together with simple ingredients and bakes to a bubbly, golden perfection. Optional breadcrumbs add a delightful crunchy topping. It’s a wholesome, flavorful way to enjoy salmon in a cozy, cheesy casserole.
Ingredients
Scale
Salmon Casserole Ingredients
- 2 cans (6 oz each) wild-caught salmon, drained and flaked (or 2 cups cooked fresh or frozen salmon, flaked)
- 1 cup cooked elbow macaroni (or any pasta of your choice)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup as an alternative)
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese (or mix of cheddar and mozzarella for extra gooeyness)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/4 cup breadcrumbs (optional for topping)
- 1 tablespoon butter (for greasing the casserole dish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish thoroughly with butter or use a non-stick spray to prevent sticking.
- Cook the Pasta: Prepare the elbow macaroni according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Combine Ingredients: In a large mixing bowl, combine the flaked salmon, cooked pasta, cream of mushroom soup, milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, black pepper, and lemon juice. Stir everything together until the mixture is evenly blended.
- Prepare the Casserole Dish: Pour the combined mixture into the greased casserole dish, spreading it out evenly to ensure uniform cooking.
- Add Cheese and Topping: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. If you opt for extra texture, sprinkle the breadcrumbs over the cheese layer for a crispy topping.
- Bake: Place the casserole dish in the preheated oven and bake for 20-25 minutes or until the casserole is heated through, bubbly, and the cheese topping is golden brown and slightly crisp.
- Serve: Remove the casserole from the oven and let it rest for a few minutes before serving to allow it to set slightly for easier portioning and improved flavor.
Notes
- You can substitute cream of mushroom soup with cream of chicken soup for a slightly different flavor profile.
- For a richer taste, mix cheddar with mozzarella cheese.
- Use fresh lemon juice to brighten the salmon flavor.
- Breadcrumb topping is optional but adds a nice crunch.
- If using fresh or frozen salmon, ensure it’s cooked and flaked before combining.
- This casserole reheats well and can be stored in the refrigerator for up to 3 days.
