STOP RIGHT THERE! ✋
Before you see salmon casserole and decide this recipe isn’t for you, stop right there! You absolutely do not have to use salmon. Think of this as your basic creamy seafood noodle casserole and make it with whatever you like – or whatever happens to be in the pantry or freezer. Canned tuna is an easy swap, baby shrimp would be delicious, or try crab, cooked shrimp, leftover white fish, or even a combination of seafood. Even lobster pieces or scallops! The creamy sauce, tender egg noodles, peas, cheddar cheese and buttery garlic breadcrumb topping work with all kinds of seafood.
Use the recipe as a starting point and make it your own.
There are some dinners that are never going to win a beauty contest – and honestly, they don’t need to. A bubbling casserole filled with tender egg noodles, creamy sauce, chunks of salmon and sweet green peas is pure comfort food.
This Salmon Noodle Casserole came together on one of those nights when I wanted something warm, filling and uncomplicated. Canned salmon makes it wonderfully easy, and chances are you already have most of the other ingredients tucked into the pantry, refrigerator or freezer. We get canned salmon at COSTCO, by the way!
Think of it as the slightly more interesting cousin of the tuna noodle casserole many of us grew up eating.
And then there’s the topping.
Because if I’m making a creamy casserole, I want something crispy on top. Buttery breadcrumbs seasoned generously with garlic give this one a golden, crunchy finish that is very hard to resist.
An Old-Fashioned Casserole Kind of Dinner
Casseroles like this have been around forever for good reason. They’re inexpensive, feed a crowd and turn a handful of basic ingredients into a complete dinner.
Egg noodles are especially good in creamy casseroles because all those little twists and folds catch the sauce. Cream of mushroom soup keeps things simple, while milk loosens the sauce just enough so the finished casserole stays creamy instead of becoming dry in the oven.
I also sauté the onion before adding it to the casserole. You certainly could throw raw onion into the mixture, but cooking it first softens both its texture and flavor. Nobody wants to bite into a crunchy chunk of onion in the middle of a creamy noodle casserole.
Ingredients You’ll Need
Egg noodles are the base of the casserole. Medium egg noodles work beautifully because they’re sturdy enough to hold up to the creamy sauce without becoming heavy.
Canned salmon makes this a terrific pantry meal. Drain it well and break it into chunks before adding it to the noodles. Or use tuna, or any other kind of seafood that you like!
Cream of mushroom soup creates the creamy sauce without having to make a separate béchamel or cream sauce.
Frozen peas add a little sweetness, color and texture. There’s no need to thaw them first.
Onion gets sautéed until soft before going into the casserole. That little extra step makes a difference.
Cheddar cheese adds richness and just enough cheesy flavor without turning this into a macaroni-and-cheese situation.
And finally, breadcrumbs, butter and garlic powder create that crunchy golden topping. Panko will give you an especially crisp finish.
How to Make Salmon Noodle Casserole
Start by cooking the egg noodles according to the package directions. I like to stop them just shy of completely done since they’ll continue cooking in the oven.
Meanwhile, sauté the chopped onion until it’s tender and translucent. Let it cool slightly.
Combine the cooked noodles, onion, cream of mushroom soup, drained salmon, frozen peas, cheddar and milk in a large casserole dish. Give everything a good stir so the sauce coats all those noodles.
Bake at 400°F for about 30 minutes, until the casserole is bubbling and hot throughout.
Now comes the good part.
Stir together the breadcrumbs, melted butter and garlic powder. Give the casserole another stir, scatter the buttery crumbs over the top and return it to the oven for another five minutes or so, until the topping is crisp and golden.
A Few Tips for the Best Salmon Casserole
Don’t overcook the noodles before assembling the casserole. Slightly underdone noodles will finish cooking in the sauce and are less likely to become mushy.
Drain the salmon thoroughly. Too much liquid from the cans can thin out your sauce.
And keep an eye on that breadcrumb topping during the final few minutes. Once buttered breadcrumbs decide to brown, they can go from pale to whoops surprisingly quickly.
Make It Your Own
This is one of those recipes that’s practically begging you to rummage through the refrigerator.
You could swap the peas for broccoli, green beans or a frozen vegetable mixture. A little Parmesan mixed into the breadcrumb topping would be delicious, and fresh parsley or dill would work especially well with the salmon.
You could also add a squeeze of lemon at the table. That little hit of acidity is fantastic against the rich, creamy sauce.
What to Serve With Salmon Noodle Casserole
Honestly? This can absolutely stand alone as dinner. You’ve already got salmon, noodles and peas all in one dish.
But if you want something alongside it, I’d keep it simple – a green salad, roasted vegetables or some crusty bread would be plenty.
And the leftovers might be even better the next day. Store them covered in the refrigerator and reheat gently so the noodles stay creamy.
And it’s not uncommon for me to open up the fridge with a spoon and just scoop some of that casserole as a taste. A bite. YES, it’s great cold. But hey, I didn’t tell you that! 😉
Creamy Salmon Noodle Casserole with Crispy Garlic Breadcrumbs
Ingredients
- 4 cups hot cooked medium egg noodles
- 2 10.5-ounce cans condensed cream of mushroom soup
- 3 5-ounce cans salmon, drained
- 2 cups frozen peas
- 1 medium onion chopped
- 1 cup milk
- ½ cup shredded cheddar cheese
- 4 tablespoons dry breadcrumbs or panko
- 3 tablespoons butter melted
- 1 tablespoon garlic powder or to taste
- Salt and freshly ground black pepper to taste, if desired
Instructions
- Preheat the oven to 400°F.
- In a skillet over medium heat, sauté the chopped onion until soft and translucent. Remove from the heat and allow it to cool slightly.
- Cook the egg noodles according to package directions, preferably stopping just before completely tender. Drain.
- In a 3-quart casserole dish, combine the cooked noodles, sautéed onion, cream of mushroom soup, drained salmon, frozen peas, cheddar cheese and milk. Stir until everything is evenly combined.
- Bake uncovered for about 30 minutes, or until hot and bubbling. Remove from the oven and stir.
- In a small bowl, combine the breadcrumbs, melted butter and garlic powder.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Return to the oven and bake for another 5 minutes, or until the topping is golden and crisp.
- Let stand for about 5 minutes before serving.
Notes
- Swap the seafood: This casserole is wonderfully flexible! Instead of canned salmon, try canned tuna, baby shrimp, cooked shrimp, crabmeat, lobster pieces, scallops or cooked flaky white fish. You can also use a combination of seafood.
- Whatever you choose, aim for roughly the same total amount of seafood and make sure it is well drained before adding it to the casserole. If using frozen shrimp or other frozen seafood, thaw and drain it well first so the extra moisture doesn’t water down the creamy sauce.
- Check the can size of your fish. They come in different sizes! Aim for 15-20 ounces of fish maximum.
- Using shrimp: Baby shrimp can be stirred right into the casserole. If using larger shrimp, chop them into bite-size pieces. If they’re already cooked, be careful not to overbake them, as they can become tough.
