This no-fuss salmon casserole makes dinnertime a breeze

Kate Elliott

Contributing Writer

Everyone loves fresh food that's so clean and healthy, you can practically taste the health benefits. But let's be honest. Dishes like that are difficult to make every night. People are busy, they have to work, and sometimes bringing all that fresh food together just isn't a reality. Enter the recipe below. This dish may not use all fresh ingredients, but it sure is delicious, and quick too.

Canned salmon comes together with frozen peas and it all swims in a cream of mushroom soup that, you guessed it, also comes from a can. It's just like the casseroles your mom used to make but, dare we say, it may even be a little healthier? Salmon has tons of nutrition benefits, and you don't always have to worry about deboning one or taking the skin off yourself. Simply buy canned salmon, and you'll reap all the benefits - including the delicious taste - with none of the muss or fuss.

Cooktop Cove

No-Fuss Salmon Casserole

10 minutes

50 minutes

60 minutes

2 cans salmon, drained and flaked with a fork

2 cans condensed cream of mushroom soup

1 cup frozen peas

4 cups elbow macaroni pasta, cooked

1 small onion, finely diced

1 cup mozzarella cheese, grated

1 cup milk

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons butter, melted

1/2 cup plain dry bread crumbs

Preheat the oven to 375 degrees Fahrenheit and grease a 9" x 13" casserole dish.

In a large bowl combine all ingredients except the bread crumbs and melted butter. Stir to incorporate all ingredients and then pour into prepared casserole dish.

In a small bowl combine the butter and bread crumbs very well. Sprinkle evenly over top of the casserole.

Place the casserole into the oven and bake for 50 minutes, until the casserole is bubbling throughout and the bread crumbs are crisp and golden.

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