Salmon Casserole

Salmon Casserole

Cheesy, comforting, Salmon Casserole. Kids love the shell-shaped pasta. I love the fresh salmon. This recipe is easy for a weeknight, and even the leftovers are SO GOOD.

Course Main Course
Cuisine casserole, easy weeknight dinner, seafood
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Author Erica


  • 8 oz small shell-shaped pasta
  • kosher salt
  • 1 large carrot shredded (~½ c)
  • 1 can condensed cream of celery soup undiluted
  • ¼ c light mayonnaise
  • 1 can milk use the empty soup can to measure
  • ½ c shredded sharp cheddar cheese
  • 1 c frozen peas thawed (*see Note)
  • 8 oz fresh salmon cooked and flaked in ½-in chunks
  • ¼ c finely diced onion
  • 10 Ritz crackers crushed
  • Old Bay seasoning chives for garnish (optional)


  1. Preheat oven to 350F.
  2. Bring a pot of water to a rolling boil. Add a fistful of salt. Add the pasta shells and cook according to the package directions just to al dente. Half way through that cook time, add the shredded carrots to the pot of water to cook as well.
  3. Meanwhile, in a large bowl combine the soup, mayo, milk, cheese, peas, salmon, and onion.
  4. Drain the pasta and carrots, and add right away to the soup mixture. Toss and pour in a 2-qt baking dish. Top with the crushed crackers. Bake 30-40 minutes until nice and bubbly. Optional: dust with a little Old Bay and sprinkle some snipped chives for garnish. Serves 6.