Stick with the classics with this easy baked salmon casserole

Matt Jenner

Contributing Writer

When it turns cold, it's important to prepare food that warms you up. This classic baked salmon casserole is a delicious way to fill up while warming up. Tender pieces of flaked salmon bake inside a gooey mixture of cheese and macaroni pasta to create a casserole dish that's full of flavor and sticks to your ribs.

There are no hard and fast rules when it comes to making a casserole, and the recipe that follows is no exception. You can enhance the breadcrumb using crushed crackers mixed with melted butter instead of breadcrumbs. Any extra vegetables or ingredients you enjoy, such as bell peppers or broccoli florets, would be delicious added to this casserole. Kids love the cheese and pasta, while parents love that their kids are eating salmon. This is also a tasty dish to bring to a potluck or large gathering.

Cooktop Cove

Easy Baked Salmon Casserole

10 to 12

20 minutes

45 to 55 minutes

1 hr 5 minutes to 1 hour 15 minutes

2 cups dried elbow macaroni

1 pound boneless, skinless salmon meat, cooked (canned or homemade)

1 can (10.5 oz) cream of celery soup

1 can (5 oz) evaporated milk

Salt

1 cup shredded cheddar cheese

1 cup fresh spinach leaves

1 cup dried breadcrumbs (plain or Italian style)

Sour cream or freshly chopped parsley

Heat the oven to 350 F, and prepare a large baking dish (9-by-13) by spraying it with nonstick cooking spray. Set the dish aside.

In a large pot, prepare the macaroni according to package instructions for "al dente," about 7 to 8 minutes. Drain pasta and set aside.

In a large mixing bowl, add the cooked pasta, salmon, celery soup, evaporated milk, pinch of salt, cheddar cheese and spinach. Combine until all ingredients are well blended and the salmon has been broken up into small chunks or flakes.

Transfer the salmon mixture to the baking dish, and spread it out evenly in the pan.

Evenly sprinkle the breadcrumbs over the casserole mixture.

Place the baking dish in the oven, and allow to cook until the top and edges have browned and the casserole is hot all the way through, about 40 to 45 minutes.

Remove the casserole from the oven, and allow to cool 5 to 10 minutes.

Serve by scooping with a ladle directly onto individual plates or into bowls.

Garnish with sour cream or fresh chopped parsley.

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