Salmon Noodle Casserole is a from-scratch meal that is a family favorite. An easy, creamy and comforting dinner. Make this ahead and bake when needed. Also this recipe is so delicious with tuna.
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I believe food can be comforting, creamy and decadent while also providing a good amount of nutrition.
I also believe that we cannot eat like this all the time, but in times of higher stress, a soul satisfying meal is exactly what is needed.
In the last few weeks there is hardly a human being that hasn’t been touched by stress and worry.
Honestly, the whole world is sharing these emotions right now.
The beauty of this time is sitting down as a family and sharing meals together.
This Salmon Noodle Casserole is one of the meals that has brought smiles to us because it is economical, extremely tasty and very comforting.
I also love that I can sneak in an extra dose of omega-3 fatty fatty acids with the salmon. Have no worries though, tuna or chicken can be substituted for salmon for all the non-salmon lovers.
Salmon Pasta Bake Ingredients
Best Canned Salmon (Alaskan Wild Sockeye Salmon)
The main ingredient and star of this recipe is absolutely the salmon. For many trying to figure out the best salmon, let alone the best canned salmon, can be very frustrating. Here is the quick and simple run down. The best salmon, whether canned or fresh, is Alaskan Wild Salmon with sockeye being one of the most common types available. When choosing canned versions this brand is of high quality although a little more pricy. Also, I have found Kirkland Wild Alaska Pink Salmon from Costco to be of high quality and affordable.
- Butter (use organic grass-fed for the highest quality)
- Brown Onion
- Fresh Garlic
- All Purpose Flour
- Milk (whole milk for extra creamy to low-fat for less calories)
- Chicken or Vegetable Broth
- Lemon Juice
- Cheddar Cheese
- Frozen Corn
- Canned Diced Tomatoes (this is my favorite type for extra flavor)
- Black Olives
- Bread Crumbs
How To Make Salmon Noodle Casserole From Scratch
The beauty of this Salmon Noodle Casserole recipe is that it does not use any canned soup and tuna or chicken can be easily substituted for the salmon. Here are the easy steps to making this salmon casserole from scratch. Note: For an even more from scratch experience, make the noodles homemade.
- Melt Butter over medium/high heat and sauté onions and celery until slightly tender, about 5-6 minutes.
- Add herbs, salt, pepper and garlic. Sauté for 1 additional min.
- Stir in flour.
- Cook, making sure to stir frequently for about 3 minutes.
- Slowing add in milk, broth and lemon juice, stirring frequently until smooth.
- Bring to a low simmer for about 3-4 mins.
- Stir in cheese until melted and then turn off heat.
- Add in corn, tomatoes, black olives and salmon.
- Stir carefully.
- Add in cooked pasta and stir carefully. Transfer to a large greased roasting pan. Sprinkle with bread crumbs and bake in a 350℉ oven for approximately 25-30 minutes or until lightly golden browned.
Half Batch Amounts
Here are the half batch amounts if making for a smaller amount of people. Note that the directions remain the same.
- 1/4 cup butter
- 1/2 large brown onion
- 1-2 stalks celery
- 3/4 tsp thyme
- 1/2 tsp marjoram
- Heaping 1/4 tsp salt
- 1/8 tsp black pepper
- 3 garlic cloves
- 1/4 cup flour
- 1 cup milk
- 1 cup broth
- 1 tbsp lemon juice
- 1 cup grated cheese
- 1 (or 2) canned salmon
- 4 oz corn
- 4-5 roma tomates (diced)
- 1 can black olives
- 8 oz pasta
- 1/4 cup bread crumbs
Additional Tips For Making a Salmon Casserole
- This Salmon Pasta Bake can be made with either 1 or 2 cans of black olives depending on taste preferences. (We use 2 cans when making it).
- Frozen peas or mixed vegetables can be substituted for the corn.
- If making the full recipe, use a large frying pan like this.
- The recipe can be made up to one day in advance and refrigerated until baked. If doing this method, do not put bread crumbs on the top of the casserole until baking. Also, baking times will increase by 10-15 minutes.
- Canned tuna or chicken can be substituted in equal portions for the salmon.
More Comfort Food Family Favorites
Seafood Recipes You’ll Love
Salmon Noodle Casserole
- 1/2 cup butter
- 1 lg brown onion *diced
- 3 stalks celery *diced
- 1 1/2 tsp thyme
- 1 tsp marjoram
- 3/4 tsp salt
- 1/3 tsp black pepper
- 5 lg garlic cloves *crushed or minced
- 1/2 cup all purpose flour
- 2 cups whole milk
- 2 cups chicken or vegetable broth
- 2 tbsp lemon juice
- 2 cups grated cheddar cheese
- 3 6 oz cans salmon *drained
- 8 oz frozen corn
- 1 15 oz can diced tomatoes *with juice
- 1 6 oz can black olives *drained
- 1/2 cup plain bread crumbs
- 16 oz pasta of choice
- Preheat oven to 350℉.
- Bring a large pot of water to a boil. Once boiling heavily salt the water and cook pasta to al dente following instructions on the package. Note: It is important that the noodles not be overcooked as they will continue cooking while baking. A slightly undercooked but still edible noodle will be best for this recipe.
- While the water comes to a boil place a large frying pan over med/high heat. Add butter and melt. Add diced onions and celery. Sauté until sweating and slightly tender, about 5-6 mins.
- Add herbs, salt, pepper and garlic. Sauté for 1 addittional min.
- Stir in flour and cook, stirring frequently for about 3 mins.
- Slowing add in milk, broth and lemon juice, stirring frequently until smooth. Bring to a low simmer for about 3-4 mins.
- Stir in cheese until melted and then turn off heat.
- Add in corn, tomatoes, black olives, salmon and drained pasta. Gently stir.
- Grease a large 11 x 13 roasting pan. Transfer noodle mixture evenly to roasting pan and sprinkle with bread crumbs. Bake for 25-30 mins or until breadcrumbs are lightly golden brown.
- This recipe makes 12 smaller servings or 8-10 larger servings.
- We add 2 cans of olives to this recipe because we are olive lovers.