Salmon Casserole Recipe
- cook TIME 30 mins
- prep TIME 7 mins
- total TIME 37 mins
Ingredients (20)
- 12 oz skinless salmon cut into chunks
- 8 oz white button mushrooms sliced
- 2 oz carrots diced
- 2 oz onions about half a medium, chopped
- 10 oz cooked fusilli al-dente
- 4 oz green peas frozen or thawed
- 1 oz cheddar cheese shredded
- 1/4 cup heavy cream
- 1 cup whole milk
- 1/3 cup plain panko breadcrumbs
- 2 tbsp all-purpose flour
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tbsp garlic about 3 cloves, minced
- 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
- 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 a minute.

Add 2 oz carrots and stir to cook for another minute.

Add 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.

Add 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 the panko and butter 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.
