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.
casserole, easy weeknight dinner, seafood
8ozsmall shell-shaped pasta
1large carrotshredded (~½ c)
1can condensed cream of celery soupundiluted
1can milkuse the empty soup can to measure
½cshredded sharp cheddar cheese
1cfrozen peasthawed (*see Note)
8ozfresh salmoncooked and flaked in ½-in chunks
¼cfinely diced onion
Old Bay seasoningchives for garnish (optional)
Preheat oven to 350F.
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.
Meanwhile, in a large bowl combine the soup, mayo, milk, cheese, peas, salmon, and onion.
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.