Description
This delicious and simple baked salmon casserole recipe features tender salmon, creamy noodles, and a golden, crispy topping. It’s the perfect comforting meal for any night of the week.
Ingredients
- 1 lb salmon fillets, fresh or frozen (thawed)
- 8 oz wide egg noodles
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 (10.5 oz) can condensed cream of mushroom or cream of celery soup
- 1/2 cup milk
- 1 tsp dried dill
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/2 cup breadcrumbs (panko preferred)
- 1 tbsp melted butter
- Optional: 1 cup frozen peas or corn
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook salmon: Bake or pan-sear salmon until just cooked through and flaky. Flake into bite-sized pieces; set aside.
- Cook noodles: Boil egg noodles according to package directions until al dente. Drain well.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add onion, celery, and bell pepper; sauté until softened, about 5-7 minutes.
- Prepare sauce: In a large bowl, whisk together condensed soup, milk, dill, salt, and pepper until smooth. Stir in sautéed vegetables.
- Combine: Add cooked egg noodles and flaked salmon (and optional peas/corn) to the sauce mixture. Stir gently to combine.
- Assemble: Pour the mixture into the prepared baking dish, spreading evenly.
- Add topping: In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over the casserole.
- Bake: Bake for 20-25 minutes, or until bubbly and the topping is golden brown. Let rest for a few minutes before serving.
- Prep Time: 20 mins
- Cook Time: 25 mins