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Rating: 4.12 stars
33 Ratings
  • 5 star values: 15
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

This is a salmon version of a tuna casserole. You can use tuna in this as well. I made this up in college when I needed to make something that would use up stuff I had in the kitchen.

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
additional:
15 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

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  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.

  • Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool.

  • Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.

  • Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.

  • Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.

Nutrition Facts

581 calories; protein 28.2g; carbohydrates 61g; fat 25.3g; cholesterol 114.7mg; sodium 913.4mg. Full Nutrition
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Reviews (26)

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Most helpful positive review

Rating: 5 stars
02/19/2009
Pure comfort food!! To avoid a trip to the store I used mezze penne instead of elbow chicken stock in place of veg stock & frozen veggies in place of canned. The seafood seasoning in this is spot on don't be shy with it. I was leary of the red wine vinegar but decided to go ahead and add it in and I am so glad I did. This is a really good dish! I am already looking forward to the leftovers. Thanks for sharing your recipe Pixie!! Read More
(29)

Most helpful critical review

Rating: 3 stars
10/15/2013
I will try this recipe again. Maybe with frozen peas and corn and cut back on the Old Bay a bit. Read More
(3)
33 Ratings
  • 5 star values: 15
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
02/19/2009
Pure comfort food!! To avoid a trip to the store I used mezze penne instead of elbow chicken stock in place of veg stock & frozen veggies in place of canned. The seafood seasoning in this is spot on don't be shy with it. I was leary of the red wine vinegar but decided to go ahead and add it in and I am so glad I did. This is a really good dish! I am already looking forward to the leftovers. Thanks for sharing your recipe Pixie!! Read More
(29)
Rating: 5 stars
08/10/2009
We're not fans of peas, so what I did was saute some fresh carrot with orange pepper, the onion and a little garlic and added it to the noodle mixture. I used Green Giant's yellow and white corn, Cracker Barrel's 2% white cheddar and added a little dijon and Frank's Hot Sauce. Very good "tuna" casserole. I liked that it helped me use some stray cans of food in my pantry plus I could throw in some fresh veg and get away with it. I think next time I might cut back on the noodles and double up on the veg. Maybe make a little more sauce as we like a saucier cheese sauce on our mac and cheese/tuna casseroles. I think this might be our new "tuna" casserole, Pixie! My husband, who claims to hate salmon, ate two bowls! EDITED: Even better the next day. Rewarms well. Read More
(12)
Rating: 5 stars
02/20/2009
I used fresh carrots frozen peas and frozen corn instead of the canned varieties and a larger can of salmon than called for. I omitted the bread but sprinkled the Parmesan cheese on top then garnished with paprika. This turned out to be quite tasty! Read More
(10)
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Rating: 5 stars
03/27/2009
Very good! What a simple and delicious way to get more Omega-3's into your diet! The salmon makes such a great addition to mac n cheese. I made a smaller batch (about half - kind of eyeballed quantities) and only used frozen peas as I had no other suitable veggies on hand. I omitted the vinegar used skim milk and added some parmesan to the macaroni mixture as well as using it in the topping. Just delicious! My daughter who is not a fish-eater loved it! Will definitely repeat in our house! Read More
(8)
Rating: 4 stars
11/18/2010
This ended up not really being my thing but I made a double batch and froze over half to put in my grandmothers freezer and she loves it! My can of salmon was bigger than 6oz but we liked the extra salmon. I left out the corn because I didn't have any and used pre-made bread crumbs for the topping. It is such a rich and comforting dish. Perfect on a cold day. Thanks pixie! Read More
(6)
Rating: 5 stars
06/25/2009
I LOVED this with solid white tuna (3 cans)after a few minor changes. It looked like not enough liquid for our tastes (maybe my high fiber pasta soaked more liquid up?) So I added a can of cheddar-cheese soup and extra 2% milk (about 2 cups). And we like Parmesan but thought it might be too much with 3 full Tablespoons for my kiddie's/my family's liking... so I only used half. Great idea to add Old Bay. It added a nice depth of flavor. Delicious recipe Pixie that I changed only for my family's preferences. Now I can't wait to try when I have Salmon. Thank you for posting! Read More
(6)
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Rating: 5 stars
03/09/2009
Pure comfort food but the veggies made me feel guilt free! I made a couple changes based on what I had available subbed the salmon for crab and the vegetable stock for chicken. Also left the vinegar out all together. I have made it this was a few times now still one of my faves! Read More
(6)
Rating: 4 stars
02/23/2009
I found this to be a little dry. Next time I would add a can of campbells cream of cheddar soup. The flavor was great the old bay was perfect. Being a salmon lover I could also add more and be very happy. My previously non fish loving boy ate it exclaiming over how good it was actually all 3 of my kids did. I ran out of bread so I crushed ritz crackers with the parmesan cheese and it was great. Read More
(6)
Rating: 5 stars
09/02/2009
Yummy!!! it's really good!!!! Read More
(6)
Rating: 3 stars
10/15/2013
I will try this recipe again. Maybe with frozen peas and corn and cut back on the Old Bay a bit. Read More
(3)