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Add a seafood option to your casserole arsenal. Salmon, vegetables and noodles come together under melty cheddar cheese, because what isn't better with cheese? Evaporated milk makes this casserole extra creamy.
serves/makes:
ready in:
30-60 minutes
5 reviews
ingredients
3 cups uncooked wide egg noodles
1 can (15.5 ounce size) salmon
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1 can (13 ounce size) evaporated milk
1 package (10 ounce size) frozen mixed vegetables, thawed
1 1/2 cup shredded Cheddar cheese
directions
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish.
Cook the noodles as directed on the package. Drain well and set aside.
Meanwhile, drain the salmon and place in a bowl. Gently flake the salmon, removing any bones or skin.
Heat the butter in a saucepan over medium heat. Whisk in the flour and dry mustard. Cook, stirring constantly, for 3 minutes or until the mixture is bubbly and smooth.
While stirring, slowly add the evaporated milk. Cook, stirring constantly, for 5 minutes or until thickened.
Add the vegetables, noodles, and 1 cup of the cheese. Mix well. Gently stir the salmon into the mixture. Transfer the mixture to the greased baking dish and cover with foil.
Place the baking dish in the oven and bake at 350 degrees F for 25 minutes. Remove the foil and sprinkle the salmon mixture with the remaining cheese. Bake, uncovered, for 5 more minutes or until the cheese has melted.
Serve the salmon casserole hot.
recipe tips
For added crunch, add a sprinkle of breadcrumbs or crushed crackers on top before baking.
To make the casserole even creamier, add a dollop of sour cream or cream cheese to the sauce.
Try adding a splash of white wine or lemon juice to the sauce for more flavor.
common recipe questions
What type of noodles should I use for this recipe?
Wide egg noodles work best but you can use other pasta such as rotini, elbow macaroni, broken spaghett, etc.
Can I use fresh salmon instead of canned?
You can substitute fresh salmon for canned but make sure to cook it fully before adding it to the casserole.
Is there a substitute for evaporated milk?
You can use half-and-half or a combination of milk and heavy cream as a substitute.
Can I use fresh vegetables instead of frozen?
You can use fresh vegetables. Just make sure to cook them partially before adding them to the casserole.
Can I use a different type of cheese?
Try different cheeses such as Gruyere, Swiss, or even a blend of cheeses. You'll want a melty cheese for the same consistency as using Cheddar.
Can I prepare this casserole in advance?
You can assemble the casserole ahead of time and store it in the refrigerator until ready to bake.
How should I store the leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze the salmon casserole?
You can freeze the casserole before baking. Thaw overnight in the refrigerator before baking as directed.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
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CookInsider REVIEW:
August 8, 2021This turned out well for us. Not dry but I also fully cooked the noodles, not al dente like a lot of recipes call for (this one didn't but I wonder if that's what others that said it was dry did). Could have use a little more seasoning but the brand of frozen mixed vegetables I bought were really flavorless so I figured that was why.
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PBaker REVIEW:
June 13, 2021I tried this recipe because it had five stars, not a big indicator with only three reviews, but it sounded good. I followed the directions exactly but then added a small amount of milk before putting it in the oven as it seemed very thick. Glad I did because otherwise it would have been too dry. I just didnât think it was all that tasty so would not make it again.
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Freida REVIEW:
January 6, 2020I tried this recipe and my husband and I thought it was delicious! I used fresh milk and frozen fillet of salmon. If the noodles soaked up too much liquid I just added a bit more milk. We have a lot of salmon where we live and itâs always nice to find a way to use our frozen fish. This recipe will go into my recipe book for sure!
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Guest Foodie REVIEW:
August 29, 2019Easy comfort food dish!
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Guest Foodie REVIEW:
August 8, 2013This reminds me of a casserole I used to make when I was first married. It's very easy to put together and the mustard gives it more flavor than you would expect. I enjoyed this recipe quite a bit.
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