Green beans, cheese, sour cream, and cereal crumbs make up this dish, which is a family favorite.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package elbow macaroni
- ¼ cup butter, softened
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 (6 ounce) can salmon, drained and flaked
- 1 tablespoon seafood seasoning (such as Old Bay®)
- 1 tablespoon red wine vinegar
- 2 ½ cups shredded Cheddar cheese
- 2 eggs, beaten
- 2 cups milk
- ½ cup vegetable stock
- 1 (14.5 ounce) can peas and carrots, drained
- 1 (8 ounce) can whole kernel corn, drained
- salt and pepper to taste
- 3 slices day-old bread
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.
- Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool.
- Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.
- Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.
- Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.
Nutrition Facts
| Calories | 581 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 13 g |
| Sodium | 913 mg |
| Sugars | 6 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I made this pretty much as written except I only had a 14.5oz can of salmon so I used the whole thing. I thought that it was just the right amount for this dish. I could have cut the macaroni amount in half though, as there are only two in our household so we had lots of leftovers! I left the corn out as I don’t like corn in casseroles. Overall, it was easy and tasty. I thought it could have used a little more cheese and it was a little on the ‘dry’ side but the flavor was good. Really, this is a good starting point and can be easily tweaked to personal preference.
Made as written except my can of salmon was 14 ounces and this was just okay. It definitely needed the extra salmon and could have used even more. There are a lot of steps in this recipe and it also dirties up a bunch of dishes. The red wine vinegar seemed like an odd addition but you couldn’t taste it so there is that. The corn didn’t fit in either in my opinion. This was edible but not a favorite and I have a ton of leftovers. If you like tuna noodle casserole then I do think you will like this version with salmon but it just wasn’t our thing.
delicious thanks Imade it without milk and we liked it
Family loved it! I added 16 oz bag of frozen bag of mixed veg instead of canned and doubled the salmon. Excellent…thanks for sharing!
this went well above my expectations.. i never buy canned salmon so i just used a 5 oz can of tuna for 4 servings.. soy milk for the regular and all frozen veggies for the canned.. i never have luck with crumb toppings as was the case this time and the pasta soaked up all the liquid but everything tasted great.. ty for the recipe
Although delicious I too thought it was a bit dry, and with all that liquid I thought it might be too runny! Next time I’ll try adding a can of mushroom soup, or some sour cream as per others suggestions, oh yeah and our family likes salmon so will double that up!
I will try this recipe again. Maybe with frozen peas and corn and cut back on the Old Bay a bit.
this was VERY tasty-but one major change I would make next time-less pasta! I even added 1/2 c. extra milk, but the final product was still too dry. I would agree with the suggestion to use only half of the pasta and I would add more cheese. But great base recipe!
I liked it! I did make some changes though, I used some spiral noodles and egg noodles (just what I had to use up), I didn’t have any bread left so I used cheese crackers (like goldfish/cheese-its), and I added a can of cream of mushroom soup. Oh, and I used some frozen mixed veggies instead of the canned peas/carrots because that’s what I had, and used two cans of salmon. Otherwise I followed the recipe and it was good!
I loved this! It is different, but really good! The first time I made it, I didn’t have the seafood seasoning or enough cheese. The second time I did, and it was much better. Also the second time I made it, I doubled the salmon (when I used one can I could barely tell that there was any salmon in it) and I halved the macaroni because I am trying to cut down on carbs. Half the macaroni was plenty. Also the first time there were too many peas and not enough carrots, so I used a small can of peas and I chopped up about a 1/2 cup of carrots to use. It was way better the second time when I added the missing ingredients and made a few minor changes.
Pretty yummy! Did not include carrots because I don’t like them.
Yummy! I used double the amount of Salmon and I used half and half instead of milk. I would say it could use a little more “sauce”… but that is just my personal preference. I will definitely be keeping this and making it again.
This ended up not really being my thing, but I made a double batch, and froze over half to put in my grandmothers freezer, and she loves it! My can of salmon was bigger than 6oz, but we liked the extra salmon. I left out the corn because I didn’t have any, and used pre-made bread crumbs for the topping. It is such a rich and comforting dish. Perfect on a cold day. Thanks pixie!
Good for a different take on the seafood-pasta casserole. I did not use homemade bread crumbs. I used dry Italian bread crumbs and next time I would toss them with a little melted butter to brown on the top.
I just made this it was sooooo easy. I only changed a few things only cause I was missing seafood seasoning so I used seasoning salt, and I had no parm cheese so I just used alittle chedder sprinkled over the top. I can’t wait to taste it !!! Great use of canned salmon.
Super delicious! I made it as written without any changes. I find regular tuna casserole is under rated anyway, but this is a lovely upgrade from the usual. Will add this to my autumn/winter meal plan. Thanks! 🙂
We’re not fans of peas, so what I did was saute some fresh carrot with orange pepper, the onion and a little garlic and added it to the noodle mixture. I used Green Giant’s yellow and white corn, Cracker Barrel’s 2% white cheddar and added a little dijon and Frank’s Hot Sauce. Very good “tuna” casserole. I liked that it helped me use some stray cans of food in my pantry plus I could throw in some fresh veg and get away with it. I think next time I might cut back on the noodles and double up on the veg. Maybe make a little more sauce as we like a saucier cheese sauce on our mac and cheese/tuna casseroles. I think this might be our new “tuna” casserole, Pixie! My husband, who claims to hate salmon, ate two bowls! EDITED: Even better the next day. Rewarms well.
I LOVED this with solid white tuna (3 cans)after a few minor changes. It looked like not enough liquid for our tastes (maybe my high fiber pasta soaked more liquid up?) So, I added a can of cheddar-cheese soup and extra 2% milk (about 2 cups). And, we like Parmesan, but thought it might be too much with 3 full Tablespoons, for my kiddie’s/my family’s liking… so, I only used half. Great idea to add Old Bay. It added a nice depth of flavor. Delicious recipe, Pixie, that I changed only for my family’s preferences. Now, I can’t wait to try when I have Salmon. Thank you, for posting!
Yummy!!! it’s really good!!!!
I am not a picky eater and I can usually eat almost anything with pasta. I barely got through a half serving of this. Thank goodness the ingredients were fairly cheap since I tossed almost the whole batch. I gave it an extra star in case it was cook error on my part, but everyone in the family kept saying it just tasted funny. Sorry.
Very great flavor but a little drier than I thought it would be. Next time I would double the milk and cheese part. I substituted the canned salmon with flaked leftover salmon from the Baked Dijon Salmon recipe, also in this site, which gave it added flavor. Also used dried seasoned stuffing mix instead of bread crumbs for the topping.