How to make Salmon puff casserole

Kate Elliott

Contributing Writer

If you've never thought of adding salmon to your casseroles before, I suggest you start with the recipe below. It takes flaked salmon from a can and combines it with soft cubes of bread, cream of mushroom soup (the perfect casserole base), and several eggs to make it puff up like a souffle. Cut into it and you'll see how all of these things make it one of the most surprising casseroles you may have ever made.

Not only does it look elegant when you first pull it out of the oven and it's all puffed up and golden, it's also super easy. All it takes is a few ingredients combined in a bowl and then poured into a casserole dish. Because of all the eggs in the dish, it does take a little while to cook. But it will all be worth it when you take that first scrumptious bite and surprise yourself - and everyone else around your table too!

Cooktop Cove

Salmon Puff Casserole

10 minutes

55 minutes

65 minutes

4 large eggs, lightly beaten

1/2 cup milk

1 10-ounce can condensed cream of mushroom soup

1 15-ounce can salmon, drained with bones and skin removed

2 slices Italian or French bread, cut into cubes

1 small onion, cut in a small dice

1 tablespoon fresh parsley, finely chopped

2 tablespoons butter, melted

Juice of half a lemon

Preheat oven to 350 degrees Fahrenheit and grease a shallow baking dish.

In a large bowl combine the eggs, milk, and cream of mushroom soup. Gently stir in all other ingredients and pour into the prepared baking dish.

Place into the oven and bake for 55 minutes, until the casserole is set in the center. Remove from oven and let rest for 5 minutes before cutting and serving.

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