Jun 17 2008
Cheesy Salmon Casserole - Canned Salmon Recipe
While I completely prefer the taste of fresh salmon, sometimes I want something easy to throw together. This recipe taste awesome and honestly, my one picky kid thought it was chicken. It has a light flavor and the cheese is the strongest part.
Cheesy Salmon Casserole
16 oz. elbow noodles
2 jars of cheese sauce (we use Ragu) and you can also make this homemade.
2 cans condensed cream of mushroom soup, undiluted
1 c. milk
2 cans skinless boneless salmon, drained
2 Tbs. grated onion
1 c. shredded Cheddar cheese
1 c. dry bread crumbs
1/4 c. butter or margarine, cubed
Boil noodles as directed on package. Drain and return to pot. Add cheese sauce, cream of mushroom soup, milk, canned salmon, onion and cheddar cheese. Mix well. Transfer to a greased 9×13 baking dish. Sprinkle bread crumbs across entire casserole. Dot butter over the top.
Bake in an uncovered 9×13 pan at 375 degrees for 30 minutes or until heated through.
Sounds delicious!! I don’t mind the canned salmon every now and then.
www.singleinla.today.com
I like canned salmon — definitely a worthwhile addition to the pantry. I’m adding this recipe to my collection, thanks!