Creamy Salmon Noodle Casserole with Crispy Garlic Breadcrumbs
A cozy, creamy salmon noodle casserole made with tender egg noodles, peas, cheddar cheese and canned salmon, then topped with buttery garlic breadcrumbs and baked until golden and bubbly. An easy, comforting dinner that's perfect for busy nights - and you can easily swap the salmon for tuna, shrimp or your favorite seafood.
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.