Our salmon casserole recipe will help you make a wholesome meal in just 37 minutes.
Casseroles are a delicious way to include many food groups on your plate. They’re versatile, customizable, and whether your wallet is empty or full, with the right recipe, you’ll be able to turn out a delicious meal for the whole family.
Today’s recipe features a creamy, rich fusilli and salmon casserole with an assortment of tender, sweet vegetables. Everything is well-seasoned and baked in a decadent sauce, resulting in an incredibly delectable dish that’s quite affordable.
Is Salmon Casserole Healthy?
Yes, we believe it is.
For starters, salmon contains a small amount of omega-3 — DHA and DPA. They’re healthy fats with impressive health benefits.
Additionally, salmon naturally contains vitamin D. It can be a big help for those who do not receive enough sunlight.
Besides salmon, this recipe includes pasta and a slew of vegetables adding variety to your diet while also providing essential micronutrients.
Following our guidelines, we try not to use too much salt and cream and take the calorie count of each ingredient seriously. As a result, each portion of our salmon casserole recipe contains 502 calories, 9.5 g saturated fats, and 585 mg sodium.
Main Ingredients for Salmon Casserole
Our salmon casserole recipe calls for salmon, fusilli, garlic, onions, mushrooms, carrots, peas, cream, bread crumbs, and several seasonings.
1. Salmon
If you have access to salmon offcuts, this casserole is an excellent use for it. Alternatively, you can purchase a whole fillet and cut it into smaller pieces.
We removed the skin but you may keep it on if you prefer its chewy texture.
2. Vegetables
Our casserole includes button mushrooms, onions, carrots, and peas, all of which complement salmon well.
Because casseroles are customizable, you can go for any vegetables you like. If you do, keep in mind the calorie count — the ones we used are non-starchy vegetables, which are lower in calories than, say, potatoes or yams.
3. Fusilli
Fusilli‘s shape and size make it an excellent choice for casserole dishes. Nonetheless, if it’s unavailable, another similar-shaped pasta, such as rotini or penne will be fine.
To ensure a tender texture, we boiled it only until ‘al dente’, allowing it to absorb more flavors in the baking process.
4. Liquids and Seasonings
We used chicken broth, milk, and heavy cream as the base for our casserole. We enhanced its richness with some shredded cheddar and thickened the texture by whisking in some all-purpose flour.
In terms of seasonings, we gave the base some salt, pepper, garlic powder, Cajun, and paprika for a mild kick. You can adjust these ingredients to your liking, except for the salt.
5. Breadcrumb Topping
When combined with butter and baked, plain breadcrumbs become crumbly, crispy, and fragrant. This layer imparts a pleasing texture to our casserole and a variety of other dishes.
If you can’t get your hands on breadcrumbs, make them at home by processing fresh/stale bread, then spread and bake the bits until lightly browned. They can be stored at room temperature in jars or sealable bags.
How to Make Salmon Casserole
Once you’ve measured your ingredients, you need to cook some of them in the pan first. The aromatics go in first, then the salmon, mushrooms, carrots, and seasonings. Finally, all is combined with the pasta, peas, and liquids, and then baked to perfection with the breadcrumb topping.
Here’s the entire process:
Preheat the oven to 350°F.
Sauté the garlic and onions.
Add the salmon.
Add the mushrooms.
Add the carrots and seasonings.
Combine the components in a bowl then transfer them to a casserole dish.
Mix the breadcrumbs and butter together, and slather them on top.
Bake.
Garnish with parsley and enjoy.
Timing and measurements are important in achieving the best results. We recommend you stick strictly to the printable ‘salmon casserole recipe card’ at the bottom.
Jump to RecipeCan I Use Frozen Salmon for Casserole
If you can divide the frozen fillet into smaller pieces, they can be used frozen and need just a few minutes extra. Otherwise, you may need to partially defrost it so it’s easier to cut into.
How to Store and Reheat Salmon Casserole
The leftovers can be placed into a container and either refrigerated for 5 days or frozen for up to 3 months. You can place them in microwave and oven-friendly airtight containers, Ziploc bags, biodegradable bags, or bowls/dishes covered with plastic wrap.
For convenient reheating, we recommend portioning out the leftovers and storing each in an individual container. If your fridge is well stocked, use bags — their flexibility allows you to pack the leftovers into tight spaces.
To reheat, you can microwave or bake them, whatever works for you. They’ll need 2-5 minutes in the microwave and 5-15 minutes baked covered in the oven, depending on their size and refrigerated/frozen condition. It helps to check for doneness and stir everything once in a while.
What to Serve With Salmon Casserole
This creamy casserole goes best with a fresh, sweet salad and a tangy drink. We found our kale salad and lime juice to be the best candidates:
| Recipes | Course | Calories | Saturated fat | Sodium |
|---|---|---|---|---|
| Salmon Casserole | Main Dish | 502 | 9.5 g | 585 mg |
| Kale Salad | Side Dish | 207 | 1.8 g | 248 mg |
| Fresh Lime Juice | Beverage | 40 | 0.0 g | 8 mg |
| Total | 749 | 11.3 g | 841 mg | |
Other Quick & Easy Salmon Favorites
Here are a few of our favorite recipes with salmon:
Salmon Casserole Recipe
Ingredients
- 2 tbsp olive oil
- 2 oz onions about half a medium, chopped
- 1 tbsp garlic about 3 cloves, minced
- 12 oz skinless salmon cut into chunks
- 8 oz white button mushrooms sliced
- 2 oz carrots diced
- 1 1/2 tsp Cajun seasonings
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 10 oz cooked fusilli al-dente
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tbsp all-purpose flour
- 1 oz cheddar cheese shredded
- 4 oz green peas frozen or thawed
- 1/3 cup plain panko breadcrumbs
- 1 tbsp unsalted butter
- 2 tbsp parsley finely chopped
Instructions
- Preheat the oven to 350°F. Heat 2 tbsp olive oil in a pan over medium heat, then sauté 2 oz onions and 1 tbsp garlic for 2 minutes.
- Add 12 oz salmon and stir to cook for 2 minutes.
- Add 8 oz mushrooms and stir to cook for another minute.
- Add 2 oz carrots, 1 1/2 tsp Cajun, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp pepper, and 1/2 tsp salt, and stir to cook for 2 minutes. Remove from heat.
- Transfer the fish filling to a large mixing bowl along with 10 oz al-dente fusilli, 1 cup milk, 1/4 cup heavy cream, 2 tbsp all-purpose flour, 1 oz cheddar, and 4 oz green peas. Mix well, then transfer all to a baking dish.
- Mix 1/3 cup plain panko with 1 tbsp melted, unsalted butter, then sprinkle this mixture on top of the pasta.
- Place the baking tray on the lower rack of the oven and bake for 10 minutes. Then, move it to the top rack and bake for another 10 minutes.
- Sprinkle 2 tbsp chopped parsley on top and enjoy.
Nutrition
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