Salmon Noodle Casserole

A serving of Salmon Pasta Bake garnished with parsley.

Salmon Noodle Casserole is a family favorite comfort food full of healthy omega-3 fatty acids. It's a Salmon Pasta Bake that is creamy, satisfying and tasty!

Course Dinner

Cuisine American

Keyword Salmon and Noodles, Salmon Casserole, Salmon Pasta Bake

Prep Time 15

Cook Time 45

Servings servings

Calories 371kcal

Author Heather

Ingredients

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

Instructions

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.

Notes

*Please use as many organic ingredients as possible.

Recipe Notes

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.

Nutrition