If you’re looking for a hot, one-dish meal that’s simple and quick to make and has all the components of a complete meal, a good Salmon Casserole recipe is all you need. Salmon is densely packed with omega-3 oils – a larger serving of them than most adults get over several days of eating other foods.
It also has a great ratio of omega-3 to omega-6 oils – if you don’t know what that means, just think of it in terms of good fat and bad fat. Omega-3 is a good fat that you need to counteract the bad effects of Omega-6, and salmon gives you just the right doses of each.
Salmon also seems to help prevent inflammation of joints, probably because of the type of proteins it contains. It’s also prescribed by naturopaths and holistic doctors as an anti-depressant – and I can certainly vouch that eating salmon always makes me feel happy afterwards.
With salmon being such a great source of proteins and good fats, all you really need to make it a full meal is some carbs. For salmon lovers, a helping of quinoa or a couscous dish is all you need. But not everyone loves fish – especially young kids – and getting them to eat it can be a challenge. A salmon casserole blends the flavor and texture of salmon with other flavors and textures to make a dish that’s enjoyable even for people who aren’t crazy about salmon itself.
Also check out our Easy Baked Salmon Patties or the more traditional pan fried salmon cakes recipe.
Salmon Casserole Recipe
Easy Salmon Casserole
This salmon casserole is almost as easy to make as a box casserole, and the taste is terrific. It's a quick one-dish meal that's got all your basic nutrition. Just add a salad!
Ingredients
- 12-15 oz. canned pink salmon
- 1 16-oz package of egg noodles
- 1 can of Cream of Celery soup
- 1 tablespoon lemon juice
- 1 can evaporated milk
- 1/2 chopped onion
- 1 8-0z can of small peas, drained (or corn - your choice)
- 1/2 teaspoon paprika
- 2 tablespoons melted butter (optional)
- 1 cup of breadcrumbs or crushed saltines (optional)
Instructions
- Preheat the oven to 350 degrees.
- Cook your noodles according to the directions on the package, then drain them. Now stir in the soup, lemon juice, evaporated milk, onion, salmon, paprika, peas (or corn), and salt and pepper to taste.
- Grease a 7 x 11 inch baking pan. Spoon the mix into it, cover it and bake for 25 minutes.
- Optional: combine the saltines or bread crumbs with the melted butter, then sprinkle the mix over the casserole, and bake for another 8-12 minutes (whenever the crumbs are golden brown).