Cheesy, comforting, Fresh Salmon Casserole. Kids love the shell-shaped pasta. I love the fresh salmon. This salmon casserole recipe with crackers is easy for a weeknight, and even the leftovers are SO GOOD.
110.5 ozcan condensed cream of celery soupundiluted
1can milkuse the empty soup can to measure
½cupshredded sharp cheddar cheese
8ozfresh salmoncooked and flaked (see Notes)
¼cupfinely diced onion
garnish: Old Bay seasoning, snipped chives or chopped flat-leaf parsley(optional)
Preheat oven to 350F.
Bring a pot of water to a rolling boil.
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, mayonnaise, 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.
Toss and pour in a 13x9 or 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 or parsley for garnish. Serves 6.
Canned salmon may be substitute for the fresh salmon. Make sure to get boneless salmon if purchasing canned.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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Tried this recipe?Leave a comment below and let me know!