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Leftover-Salmon Noodle Casserole

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"This was a complete throw-together-on-the-fly dinner one night. I was so pleased with how it turned out that I decided to post it. It's quick, it's rib sticking ... it's pretty good! Perfect served with a salad or a vegetable of your choice."
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1 h servings 608
Original recipe yields 10 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  3. Combine Alfredo sauce, condensed mushroom soup, cream, and 2 tablespoons parsley in a large pot and bring to a simmer, about 5 minutes. Fold in cooked macaroni and salmon. Season with salt and pepper. Spoon mixture into the prepared baking dish. Top with Cheddar cheese followed by crushed chips.
  4. Bake in the preheated oven until melty and bubbly, about 15 minutes. Garnish with remaining parsley.


  • Cook's Notes:
  • You can use 2 cans of pink salmon, de-boned and flaked, in place of the leftover salmon.
  • If the mixture looks too dry, add more cream and adjust seasoning.

Nutrition Facts

Per Serving: 608 calories; 33.9 56.3 22.1 82 802 Full nutrition

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