Canned Salmon Casserole Food

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CANNED SALMON CASSEROLE



Canned Salmon Casserole image

Make and share this Canned Salmon Casserole recipe from Food.com.

Provided by weekend cooker

Categories     One Dish Meal

Time 50m

Yield 4-6 salmon dishes, 4-6 serving(s)

Number Of Ingredients 13

6 ounces dried egg noodles
1 (10 ounce) can cream of celery soup, undiluted
1 (5 ounce) can evaporated milk
1 tablespoon lemon juice
1/2 onion, chopped
1 (15 ounce) can salmon, skin, and bones removed
1 cup shredded cheddar cheese
1 (8 ounce) can baby green peas, drained
1 teaspoon seasoning salt
1/4 teaspoon white pepper
1 teaspoon creole seasoning
1 cup cheese crackers, crushed
2 tablespoons margarine, melted

Steps:

  • Cook noodles according to package directions, and drain.
  • Stir in cream of celery soup, evaporated milk, lemon juice, onion, salmon, cheddar cheese, peas, salt, pepper, and Creole seasoning.
  • Spoon into greased 7x11 inch baking dish.
  • Bake covered at 350 degrees Fahrenheit for 25 minutes.
  • Combine cheese crackers and melted margarine and sprinkle over casserole.
  • Return to oven for 10 minutes or until crumbs are slightly brownrd.

SALMON CASSEROLE SURPRISE



Salmon Casserole Surprise image

This flavorful casserole is a comfort food dish!

Provided by inspirepassion

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h

Yield 6

Number Of Ingredients 9

4 cups sliced potatoes
1 (16 ounce) can salmon, drained (liquid reserved) and salmon flaked
1 cup milk, or as needed
3 tablespoons butter
3 tablespoons all-purpose flour
½ cup mayonnaise
½ cup grated Parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
  • Mix reserved liquid from salmon and enough milk to make a total of 2 cups together in a measuring cup or bowl.
  • Preheat oven to 375 degrees F (190 degrees C). Generously grease a casserole dish.
  • Melt butter in a saucepan over medium-low heat. Stir flour into melted butter and cook until dissolved, about 1 minute. Gradually add milk mixture to butter-flour mixture; cook, stirring constantly, until sauce is thickened and smooth, 5 to 10 minutes.
  • Layer potatoes, salmon, and sauce, alternating 1 or 2 times, into the prepared casserole dish.
  • Whisk mayonnaise, Parmesan cheese, Worcestershire sauce, and mustard together in a bowl; pour over casserole.
  • Bake in the preheated oven until casserole is bubbling, about 30 minutes.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 24 g, Cholesterol 64.2 mg, Fat 28.6 g, Fiber 2.4 g, Protein 24.1 g, SaturatedFat 8.7 g, Sodium 557.7 mg, Sugar 3.1 g

SALMON CASSEROLE



Salmon Casserole image

Canned salmon is the key ingredient in this comforting casserole sent in by Agnes Moon of Ionia, Michigan. Bread crumbs give it a soft texture...and mayonnaise, mustard and cheese add flavor to this old-fashioned favorite.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 can (7-1/2 ounces) salmon, drained, bones and skin removed
4 cups soft bread crumbs
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1 tablespoon minced fresh parsley
3/4 cup fat-free milk
1 tablespoon reduced-fat mayonnaise
1 teaspoon ground mustard
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese
1/4 teaspoon paprika

Steps:

  • In a large bowl, combine the salmon, bread crumbs, celery, green pepper, onion and parsley. In a small bowl, combine the milk, mayonnaise, mustard and pepper. Pour over salmon mixture; toss to coat evenly., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes or until heated through and top is golden brown.

Nutrition Facts : Calories 242 calories, Fat 7g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 361mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

VINTAGE SALMON CASSEROLE RECIPE



Vintage Salmon Casserole Recipe image

This salmon casserole is packed with flavor and is a good way to get your omega-3's if you're not a big fan of fish served by itself.

Provided by Nancy Blackstone

Categories     Main Dish

Time 1h5m

Number Of Ingredients 16

14.75 oz canned boneless/skinless pink salmon
2 cups herb stuffing croutons
1 small yellow onion (diced)
2 tablespoons fresh parsley (chopped)
3 large eggs (beaten)
3/4 cup milk
1 cup milk
2 tablespoons cornstarch
1 1/2 tablespoons butter
1 teaspoon vegetable bouillon
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dried parsley flakes
1/2 cup chopped celery (sautéed in 1 tablespoon butter)

Steps:

  • Preheat oven to 350 degrees.
  • Make the cream sauce first by sautéing the celery in 1 tablespoon of butter until soft, about 10 minutes. In a pot, whisk the cornstarch into the milk, then add the remaining ingredients except the celery. Bring to a boil and simmer for one minute. Add sautéed celery.
  • Grease a 3 quart casserole dish. In a bowl, combine all the the salmon casserole ingredients thoroughly, then mix in the celery cream sauce. Pour into greased casserole dish. Bake at 350 degrees for 45 minutes.

Nutrition Facts : Calories 504 kcal, Sugar 9 g, Sodium 1177 mg, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Carbohydrate 33 g, Fiber 4 g, Protein 36 g, Cholesterol 248 mg, UnsaturatedFat 13 g, ServingSize 1 serving

POTATO AND SALMON CASSEROLE



Potato and Salmon Casserole image

Categories     Cheese     Egg     Fish     Potato     Bake     Casserole/Gratin     Goat Cheese     Parmesan     Winter     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
1 14.75-ounce can pink salmon (with bones), drained
2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup low-fat (1%) milk
4 ounces soft fresh goat cheese (such as Montrachet)
3 tablespoons (packed) freshly grated Parmesan cheese
2 large eggs
1/2 cup chopped green onions

Steps:

  • Preheat oven to 400°F. Spray 10-inch-diameter glass pie dish with oil spray. Separate salmon into chunks, leaving bones intact (bones are very soft and will blend into potato mixture). Remove black pieces of skin; discard. Set salmon aside.
  • Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Transfer potatoes to large bowl. Add milk, goat cheese and 2 tablespoons Parmesan cheese. Using electric mixer, beat until almost smooth. Season with salt and pepper. Beat in eggs. Stir in salmon and green onions. Transfer mixture to prepared dish. Sprinkle with remaining 1 tablespoon Parmesan cheese.
  • Bake casserole until golden and heated through, about 45 minutes.

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