18 Delicious Canned Salmon Casserole Recipes Easy

Feeling stuck in a dinner rut? Canned salmon is your secret weapon for whipping up quick, nutritious, and utterly delicious casseroles that the whole family will love. From cozy comfort classics to inventive new twists, our roundup of 18 easy canned salmon casserole recipes is sure to inspire your next weeknight meal. Dive in and discover your new go-to dish!

Classic Creamy Canned Salmon Casserole

Growing up in a bustling household, casseroles were our go-to for hearty, no-fuss meals that could feed a crowd. This Classic Creamy Canned Salmon Casserole is a nostalgic throwback to those days, with a creamy, comforting twist that’s both easy to whip up and incredibly satisfying.

Ingredients

• 2 cups of elbow macaroni, cooked al dente
• 1 can (14.75 oz) of pink salmon, drained and flaked
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of whole milk, creamy and rich
• 1/4 cup of unsalted butter, melted to golden perfection
• 1/4 cup of all-purpose flour, finely sifted
• 1 teaspoon of garlic powder, aromatic and pungent
• 1/2 teaspoon of sea salt, finely ground
• 1/4 teaspoon of black pepper, freshly cracked
• 1/2 cup of breadcrumbs, crispy and golden

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the cooked macaroni, flaked salmon, and grated cheddar cheese, mixing gently to distribute evenly.
3. In a saucepan over medium heat, whisk together the melted butter and flour to create a roux, cooking for 2 minutes until it turns a light golden color.
4. Gradually pour in the whole milk, whisking constantly to avoid lumps, and cook for another 3 minutes until the sauce thickens.
5. Stir in the garlic powder, sea salt, and black pepper into the sauce, then pour over the macaroni and salmon mixture, tossing to coat everything evenly.
6. Transfer the mixture to a greased baking dish, spreading it out evenly, and sprinkle the breadcrumbs on top for a crispy finish.
7. Bake in the preheated oven for 25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
8. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and comforting, this casserole boasts a creamy interior with a crispy top, making it a perfect dish for cozy family dinners. Serve it alongside a crisp green salad or steamed vegetables for a complete meal that’s sure to warm hearts and bellies alike.

Cheesy Broccoli and Canned Salmon Casserole

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially when they’re as easy to whip up as this cheesy broccoli and canned salmon casserole. It’s a dish that reminds me of lazy Sunday dinners with my family, where the conversation was just as rich as the food on our plates.

Ingredients

• 2 cups of fresh broccoli florets, steamed until just tender
• 1 can (14.75 oz) of pink salmon, drained and flaked
• 1 1/2 cups of sharp cheddar cheese, freshly grated
• 1/2 cup of whole milk, creamy and rich
• 1/4 cup of all-purpose flour, sifted for smoothness
• 2 tablespoons of unsalted butter, melted to golden perfection
• 1 teaspoon of garlic powder, for a hint of warmth
• 1/2 teaspoon of sea salt, finely ground
• 1/4 teaspoon of black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the steamed broccoli florets and flaked salmon, gently tossing to mix.
3. In a medium saucepan over medium heat, melt the butter, then whisk in the flour to create a roux. Cook for 1-2 minutes until it turns a light golden color.
4. Gradually add the milk to the roux, whisking constantly to prevent lumps, until the mixture thickens, about 3-4 minutes.
5. Remove the saucepan from heat and stir in 1 cup of the grated cheddar cheese, garlic powder, sea salt, and black pepper until the cheese is fully melted and the sauce is smooth.
6. Pour the cheese sauce over the broccoli and salmon mixture, stirring gently to coat everything evenly.
7. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese on top.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden on top.
9. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly.

After baking, this casserole emerges from the oven with a beautifully golden cheese crust that gives way to a creamy, flavorful interior. The broccoli adds a fresh crunch, while the salmon provides a rich, savory depth. Serve it alongside a crisp green salad or some crusty bread to soak up every last bit of that cheesy goodness.

Spicy Canned Salmon Casserole with Jalapenos

This Spicy Canned Salmon Casserole with Jalapenos is a dish that brings back memories of my grandmother’s kitchen, where bold flavors and simple ingredients always came together in the most comforting ways. Today, I’m sharing my twist on this classic, adding a kick of jalapenos for those who love a little heat in their meals.

Ingredients

• 2 cups of flaky, canned salmon (drained and bones removed)
• 1 cup of sharp cheddar cheese (shredded)
• 1/2 cup of fresh jalapenos (finely diced, seeds removed for less heat)
• 1/2 cup of creamy mayonnaise
• 1/4 cup of crispy panko breadcrumbs
• 1 tbsp of rich extra virgin olive oil
• 1 tsp of garlic powder
• 1/2 tsp of smoked paprika
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a medium-sized casserole dish with olive oil.
2. In a large mixing bowl, combine the canned salmon, shredded cheddar cheese, diced jalapenos, mayonnaise, garlic powder, and smoked paprika. Mix gently until all ingredients are evenly distributed.
3. Transfer the mixture into the prepared casserole dish, spreading it out evenly with a spatula.
4. Sprinkle the panko breadcrumbs evenly over the top of the salmon mixture for a crispy topping.
5. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbly.
6. Let the casserole cool for 5 minutes before serving to allow the flavors to meld together beautifully.

The casserole comes out perfectly creamy with a delightful crunch from the panko topping, while the jalapenos add just the right amount of spice. Serve it with a side of crisp green salad or over a bed of steamed rice for a complete meal that’s sure to impress.

Healthy Quinoa and Canned Salmon Casserole

Goodness, it’s been one of those weeks where time just slips away, and before you know it, you’re staring into your pantry wondering what to whip up that’s both nutritious and satisfying. That’s how this Healthy Quinoa and Canned Salmon Casserole came to be—a dish born out of necessity but loved for its simplicity and flavor.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 1 can (14.75 oz) wild-caught pink salmon, drained and flaked
• 2 cups low-sodium vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1/2 cup plain Greek yogurt
• 1/4 cup finely chopped fresh dill
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium saucepan, bring the vegetable broth to a boil over high heat. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the broth is absorbed and the quinoa is fluffy.
3. Tip: Fluff the quinoa with a fork after cooking to prevent it from clumping together.
4. In a large mixing bowl, combine the cooked quinoa, flaked salmon, Greek yogurt, cheddar cheese, dill, olive oil, black pepper, and sea salt. Mix until all ingredients are evenly distributed.
5. Tip: For an extra creamy texture, you can add an additional tablespoon of Greek yogurt.
6. Transfer the mixture to the prepared baking dish and spread it out evenly.
7. Bake in the preheated oven for 20-25 minutes, or until the top is lightly golden and the edges are bubbling.
8. Tip: Let the casserole sit for 5 minutes after baking to set, making it easier to serve.

With its creamy texture and the fresh pop of dill, this casserole is a comforting yet light meal that’s perfect for any day of the week. Serve it with a side of steamed greens or a crisp salad for a complete, balanced dinner.

Easy Canned Salmon and Rice Casserole

Sometimes, the simplest ingredients can transform into the most comforting dishes, especially on those busy weeknights when time isn’t on your side. I remember whipping up this casserole for the first time during a hectic move, and it’s been a go-to ever since for its ease and heartiness.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups water, for a perfectly fluffy texture
• 1 can (14.75 oz) pink salmon, drained and flaked, with bones removed for a smoother bite
• 1 cup shredded sharp cheddar cheese, for a gooey, melty finish
• 1/2 cup whole milk, to add creaminess without overpowering
• 1/4 cup finely chopped fresh dill, for a bright, herby note
• 1 tbsp unsalted butter, melted, to grease the dish and add richness
• 1/2 tsp garlic powder, for a subtle, aromatic kick
• 1/2 tsp sea salt, to enhance all the flavors
• 1/4 tsp freshly ground black pepper, for a slight heat

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with the melted butter, ensuring every corner is covered to prevent sticking.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes, or until the water is fully absorbed and the rice is tender.
3. While the rice cooks, in a large bowl, mix the flaked salmon, shredded cheddar cheese, whole milk, chopped dill, garlic powder, sea salt, and black pepper until well combined.
4. Once the rice is done, gently fold it into the salmon mixture until evenly distributed, being careful not to overmix to keep the rice grains intact.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 25 minutes, or until the top is lightly golden and the edges are bubbling.
6. Let the casserole sit for 5 minutes before serving to allow it to set, making it easier to slice into perfect portions.

With its creamy texture and the savory depth from the salmon and cheese, this casserole is a crowd-pleaser. Try serving it with a side of crisp green salad or steamed vegetables for a complete meal that feels both nourishing and indulgent.

Canned Salmon Casserole with Sweet Potatoes

Growing up in a bustling household meant that quick, nutritious meals were a staple in our kitchen. This canned salmon casserole with sweet potatoes is a nod to those times, offering a comforting, hearty dish that’s surprisingly easy to whip up. It’s a perfect blend of convenience and homemade goodness, with a twist that’ll have everyone asking for seconds.

Ingredients

• 1 can (14.75 oz) of wild-caught pink salmon, drained and flaked
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 cup of heavy cream, rich and velvety
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 1 tbsp of extra virgin olive oil, fruity and robust
• 1 tsp of garlic powder, aromatic and pungent
• 1/2 tsp of sea salt, coarse and mineral-rich
• 1/4 tsp of freshly ground black pepper, finely milled
• 1/4 cup of fresh parsley, chopped and vibrant

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with the extra virgin olive oil.
2. Spread the diced sweet potatoes evenly in the prepared baking dish, ensuring they’re in a single layer for even cooking.
3. In a medium bowl, combine the flaked salmon, heavy cream, Parmesan cheese, garlic powder, sea salt, and black pepper. Mix gently to avoid breaking the salmon pieces too much.
4. Pour the salmon mixture over the sweet potatoes, covering them as evenly as possible.
5. Bake in the preheated oven for 25 minutes, or until the sweet potatoes are tender when pierced with a fork and the top is golden and bubbly.
6. Remove from the oven and let it sit for 5 minutes to allow the flavors to meld together beautifully.
7. Sprinkle the chopped fresh parsley over the top before serving for a fresh, colorful finish.

This casserole emerges from the oven with a creamy, luscious texture that contrasts wonderfully with the tender chunks of sweet potato. The salmon adds a rich depth of flavor, making each bite a delightful surprise. Try serving it alongside a crisp green salad for a complete meal that’s as nourishing as it is delicious.

Garlic Parmesan Canned Salmon Casserole

Have you ever found yourself staring into your pantry, wondering what to make with that can of salmon you bought on a whim? I know I have, and that’s how this Garlic Parmesan Canned Salmon Casserole came to be—a dish that’s as easy to make as it is delicious.

Ingredients

• 1 can (14.75 oz) of wild-caught pink salmon, drained and flaked
• 2 cups of elbow macaroni, uncooked
• 1/2 cup of rich extra virgin olive oil
• 4 cloves of garlic, minced
• 1 cup of freshly grated Parmesan cheese
• 1/2 cup of heavy cream
• 1 tsp of finely ground black pepper
• 1/2 tsp of sea salt
• 1 tbsp of fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute—be careful not to burn it.
4. Add the flaked salmon to the skillet, stirring gently to combine with the garlic. Cook for 2 minutes to warm through.
5. Stir in the cooked macaroni, Parmesan cheese, heavy cream, black pepper, and sea salt. Mix well until everything is evenly coated.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly.
7. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
8. Remove from the oven and let it sit for 5 minutes before serving. Sprinkle with fresh parsley for a pop of color and freshness.

This casserole is a delightful mix of creamy, cheesy goodness with the perfect hint of garlic. The salmon adds a rich depth of flavor that makes this dish stand out. Try serving it with a crisp green salad or some steamed vegetables for a complete meal.

Canned Salmon and Spinach Casserole

Perfect for those evenings when you’re craving something hearty yet don’t want to spend hours in the kitchen, this Canned Salmon and Spinach Casserole has become my go-to. It’s a dish that reminds me of my grandmother’s cooking—simple, comforting, and always delicious.

Ingredients

• 2 cups of cooked, flaked canned salmon (look for wild-caught for the best flavor)
• 1 cup of fresh spinach, roughly chopped (for a vibrant, earthy touch)
• 1/2 cup of heavy cream (rich and velvety)
• 1/2 cup of grated Parmesan cheese (sharp and nutty)
• 1 tbsp of unsalted butter (for a golden, buttery crust)
• 1 tsp of garlic powder (for a hint of warmth)
• 1/2 tsp of sea salt (to enhance all the flavors)
• 1/4 tsp of freshly ground black pepper (for a slight kick)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, combine the flaked salmon, chopped spinach, heavy cream, Parmesan cheese, garlic powder, sea salt, and black pepper. Mix gently to avoid breaking the salmon pieces too much.
3. Transfer the mixture into a greased baking dish, spreading it evenly.
4. Dot the top with unsalted butter, which will melt and create a deliciously golden crust as it bakes.
5. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
6. Let the casserole sit for 5 minutes before serving. This allows the flavors to meld together beautifully. Tip: Serving it straight from the oven can make it too runny.

Last but not least, the texture of this casserole is wonderfully creamy with just the right amount of bite from the spinach and salmon. For a creative twist, serve it over a bed of quinoa or with a side of crusty bread to soak up all the deliciousness.

Low-Carb Canned Salmon Casserole with Cauliflower

Just when I thought my love for quick, nutritious meals couldn’t get any deeper, I stumbled upon this Low-Carb Canned Salmon Casserole with Cauliflower. It’s a game-changer for busy weeknights, blending convenience with health in a way that doesn’t compromise on flavor.

Ingredients

• 1 can (14.75 oz) of wild-caught pink salmon, drained and flaked
• 4 cups of riced cauliflower, fresh or frozen
• 1 cup of shredded sharp cheddar cheese
• 1/2 cup of full-fat sour cream
• 2 tbsp of rich extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1/2 tsp of sea salt
• 1/4 cup of finely chopped fresh dill
• 2 large farm-fresh eggs, lightly beaten

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large mixing bowl, combine the riced cauliflower, flaked salmon, cheddar cheese, sour cream, olive oil, black pepper, and sea salt. Mix until all ingredients are evenly distributed.
3. Fold in the chopped fresh dill and lightly beaten eggs, ensuring the mixture is cohesive but not overmixed.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula.
5. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the edges are slightly crispy.
6. Let the casserole cool for 5 minutes before serving to allow it to set properly.

Unbelievably, this casserole comes out with a perfect balance of creamy and crispy textures, with the salmon and dill offering a refreshing twist. Serve it with a side of steamed greens or a crisp salad for a complete meal that’s as satisfying as it is nutritious.

Canned Salmon Casserole with Dill and Lemon

Last week, I found myself staring into my pantry, wondering what to make with the canned salmon that’s been sitting there for months. That’s when inspiration struck—a creamy, comforting casserole with a bright kick of lemon and dill. It’s the perfect dish for those ‘I have no idea what to cook’ moments.

Ingredients

• 2 cans (14.75 oz each) of wild-caught pink salmon, drained and flaked
• 1 cup of heavy cream, rich and velvety
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 1/4 cup of fresh dill, finely chopped and fragrant
• 2 tbsp of lemon juice, freshly squeezed and zesty
• 1 tsp of lemon zest, bright and aromatic
• 1/2 tsp of garlic powder, for a subtle kick
• 1/2 tsp of sea salt, for seasoning
• 1/4 tsp of black pepper, freshly ground
• 2 cups of cooked pasta, al dente and sturdy (like rotini or penne)
• 1/2 cup of panko breadcrumbs, for a crispy topping
• 1 tbsp of melted butter, for golden breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the flaked salmon, heavy cream, Parmesan cheese, dill, lemon juice, lemon zest, garlic powder, sea salt, and black pepper. Mix gently until all ingredients are evenly distributed.
3. Fold in the cooked pasta until it’s well coated with the salmon mixture. Tip: If the mixture seems too thick, add a splash of milk to loosen it up.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly.
5. In a small bowl, mix the panko breadcrumbs with the melted butter until the breadcrumbs are lightly coated. Sprinkle this mixture evenly over the top of the casserole. Tip: For extra crispiness, press the breadcrumbs lightly into the surface.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbly. Tip: Keep an eye on the breadcrumbs during the last 5 minutes to prevent burning.
7. Remove from the oven and let it sit for 5 minutes before serving.

A creamy, dreamy casserole with a crispy top and a refreshing lemony finish, this dish is a crowd-pleaser. Serve it with a simple green salad or steamed vegetables for a complete meal that feels both indulgent and balanced.

Southern Style Canned Salmon Casserole

Zesty and comforting, this Southern Style Canned Salmon Casserole is a dish that brings back memories of family gatherings and lazy Sunday dinners. It’s a humble yet flavorful recipe that turns simple ingredients into a hearty meal, perfect for those days when you crave something warm and satisfying without spending hours in the kitchen.

Ingredients

• 1 can (14.75 oz) of premium pink salmon, drained and flaked
• 2 cups of elbow macaroni, cooked al dente
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of whole milk, creamy and rich
• 1/4 cup of unsalted butter, melted to golden perfection
• 1/4 cup of all-purpose flour, finely sifted
• 1 tsp of garlic powder, aromatic and pungent
• 1/2 tsp of smoked paprika, for a hint of warmth
• Salt and freshly ground black pepper, to season
• 1/2 cup of breadcrumbs, crispy and golden for topping

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter.
2. In a large mixing bowl, combine the flaked salmon, cooked macaroni, and half of the grated cheddar cheese. Mix gently to avoid breaking the salmon pieces.
3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour until smooth, cooking for 1 minute to remove the raw flour taste.
4. Gradually add the milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 3-4 minutes.
5. Stir in the garlic powder, smoked paprika, salt, and pepper. Pour the sauce over the salmon and macaroni mixture, stirring to coat evenly.
6. Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese and breadcrumbs on top.
7. Bake for 20-25 minutes, or until the top is golden and bubbly. Let it stand for 5 minutes before serving to allow the casserole to set.

Now, this casserole emerges from the oven with a golden crust that gives way to a creamy, flavorful interior. The smoked paprika adds a subtle depth, making each bite a delightful experience. Serve it alongside a crisp green salad or steamed vegetables for a complete meal that’s sure to comfort.

Canned Salmon and Mushroom Casserole

Back when I was just starting out in my tiny apartment kitchen, I discovered the magic of turning simple, pantry-staple ingredients into a dish that feels like a warm hug. This canned salmon and mushroom casserole is my go-to when I need something comforting yet surprisingly elegant.

Ingredients

• 1 can (14.75 oz) of wild-caught pink salmon, drained and flaked
• 2 cups of sliced cremini mushrooms, earthy and firm
• 1/2 cup of finely diced yellow onion, sweet and aromatic
• 2 tbsp of rich extra virgin olive oil
• 1 cup of heavy cream, luxuriously thick
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 1 tsp of finely ground black pepper, freshly cracked
• 1/2 tsp of sea salt, finely ground
• 2 cups of cooked elbow macaroni, al dente

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the onions until translucent, about 3 minutes.
3. Add the mushrooms to the skillet and cook until they release their moisture and become golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Stir in the flaked salmon, heavy cream, Parmesan cheese, black pepper, and sea salt. Cook for 2 minutes until the mixture is well combined and slightly thickened.
5. Fold in the cooked macaroni until evenly coated with the salmon mixture. Tip: If the mixture seems too thick, a splash of milk can loosen it up.
6. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is lightly golden and bubbly. Tip: For a crispier top, broil for the last 2 minutes.

What emerges from the oven is a creamy, savory casserole with a delightful contrast of textures—tender pasta, juicy mushrooms, and flakes of salmon. Serve it straight from the dish with a side of crisp green salad for a meal that’s both hearty and refined.

Quick Canned Salmon Casserole with Pasta

Every now and then, I stumble upon a recipe that’s not only a lifesaver on busy weeknights but also surprisingly delicious. That’s exactly how I feel about this quick canned salmon casserole with pasta. It’s a dish that reminds me of my college days, when budget and time were always tight, but the craving for something hearty and comforting was ever-present.

Ingredients

• 8 oz elbow macaroni, cooked al dente
• 1 can (14.75 oz) pink salmon, drained and flaked
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup whole milk
• 1/4 cup sour cream
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder, aromatic and finely ground
• 1/4 tsp smoked paprika, for a subtle kick
• Salt and freshly ground black pepper, to season
• 1/4 cup breadcrumbs, for a crispy topping
• 1 tbsp fresh parsley, finely chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large mixing bowl, combine the cooked macaroni, flaked salmon, grated cheddar cheese, whole milk, sour cream, melted butter, garlic powder, and smoked paprika. Mix gently until all ingredients are evenly distributed. Tip: For an extra creamy texture, let the mixture sit for 5 minutes before baking.
3. Season the mixture with salt and freshly ground black pepper to your liking, then transfer it to the prepared baking dish, spreading it out evenly.
4. Sprinkle the breadcrumbs evenly over the top of the casserole for that perfect crispy finish.
5. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbly. Tip: Keep an eye on the breadcrumbs to prevent them from burning.
6. Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld together beautifully.
7. Garnish with freshly chopped parsley for a pop of color and freshness. Tip: A squeeze of lemon juice just before serving can brighten up the flavors.

Perfectly creamy with a satisfying crunch from the breadcrumbs, this casserole is a delightful mix of textures and flavors. Serve it with a simple green salad or steamed vegetables for a complete meal that’s sure to please.

Canned Salmon Casserole with Cornbread Topping

Finally, a dish that brings back memories of my grandmother’s kitchen, where simplicity met comfort in every bite. This canned salmon casserole with a golden cornbread topping is my go-to for a quick, satisfying meal that feels like home.

Ingredients

• 1 can (14.75 oz) of wild-caught pink salmon, drained and flaked
• 1 cup of sweet corn kernels, fresh or frozen
• 1/2 cup of finely diced yellow onion
• 1/2 cup of sour cream, full-fat for richness
• 1 cup of sharp cheddar cheese, shredded
• 1 cup of all-purpose flour, sifted
• 1 cup of yellow cornmeal
• 1 tbsp of baking powder
• 1/2 tsp of sea salt
• 1 cup of whole milk
• 1 large farm-fresh egg
• 1/4 cup of unsalted butter, melted
• 1 tbsp of honey, for a touch of sweetness

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the flaked salmon, sweet corn, diced onion, sour cream, and half of the shredded cheddar cheese. Mix gently to avoid breaking the salmon too much.
3. Spread the salmon mixture evenly at the bottom of the prepared baking dish.
4. In another bowl, whisk together the sifted flour, cornmeal, baking powder, and sea salt.
5. Add the whole milk, egg, melted butter, and honey to the dry ingredients. Stir until just combined; a few lumps are okay for tender cornbread.
6. Pour the cornbread batter over the salmon layer, spreading it gently to cover completely.
7. Sprinkle the remaining cheddar cheese on top for a cheesy crust.
8. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
9. Let the casserole sit for 5 minutes before serving to allow the layers to set.

Delightfully, the casserole emerges with a moist, flavorful salmon base beneath a slightly sweet, crumbly cornbread topping. Serve it with a crisp green salad or steamed vegetables for a balanced meal that’s sure to please.

Gluten-Free Canned Salmon Casserole

Many of us are constantly on the lookout for dishes that are not only delicious but also cater to dietary restrictions without compromising on taste. That’s why I’m excited to share this gluten-free canned salmon casserole recipe, a dish that’s become a staple in my kitchen for its simplicity and heartiness. It’s perfect for those busy weeknights when you want something comforting yet easy to whip up.

Ingredients

• 2 cups gluten-free pasta, cooked al dente
• 1 can (14.75 oz) wild-caught salmon, drained and flaked
• 1 cup fresh spinach, roughly chopped
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/4 cup rich extra virgin olive oil
• 1/2 cup heavy cream
• 2 farm-fresh eggs, lightly beaten
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a medium-sized casserole dish with olive oil.
2. In a large mixing bowl, combine the cooked gluten-free pasta, flaked salmon, and chopped spinach, tossing gently to mix.
3. In a separate bowl, whisk together the extra virgin olive oil, heavy cream, beaten eggs, black pepper, and sea salt until well combined.
4. Pour the wet mixture over the pasta and salmon, stirring until everything is evenly coated.
5. Transfer the mixture to the prepared casserole dish and sprinkle the freshly grated cheddar cheese on top.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
7. Let the casserole sit for 5 minutes before serving to allow it to set properly.

So there you have it—a gluten-free canned salmon casserole that’s creamy, cheesy, and packed with flavor. The texture is wonderfully hearty, with the pasta and salmon providing a satisfying bite, while the spinach adds a fresh contrast. Serve it with a side of steamed vegetables or a crisp salad for a complete meal that’s sure to please everyone at the table.

Canned Salmon and Artichoke Casserole

Now, I know what you’re thinking—canned salmon in a casserole? But trust me, this Canned Salmon and Artichoke Casserole is a game-changer for busy weeknights. It’s a dish that reminds me of my grandma’s kitchen, where simplicity met flavor in the most unexpected ways.

Ingredients

• 2 cups of flaky, canned salmon, drained
• 1 cup of marinated artichoke hearts, chopped
• 1/2 cup of creamy mayonnaise
• 1/4 cup of grated Parmesan cheese, the good kind
• 1 tbsp of fresh lemon juice, for that zesty kick
• 1 tsp of garlic powder, because everything’s better with garlic
• 1/2 tsp of smoked paprika, for a hint of warmth
• 1 cup of shredded mozzarella cheese, for that perfect melt
• 1/4 cup of panko breadcrumbs, for a crispy topping
• 1 tbsp of rich extra virgin olive oil, to drizzle

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, combine the drained canned salmon, chopped artichoke hearts, mayonnaise, Parmesan cheese, lemon juice, garlic powder, and smoked paprika. Mix gently to avoid breaking the salmon too much.
3. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
4. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the panko breadcrumbs.
5. Drizzle the top with extra virgin olive oil for a golden, crispy finish.
6. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

So, there you have it—a casserole that’s creamy, tangy, and utterly comforting. The artichokes add a lovely texture contrast, while the salmon keeps it hearty. Serve it with a crisp green salad or some crusty bread to soak up all the deliciousness.

Keto Canned Salmon Casserole with Almond Flour

After a long day of testing out various keto recipes, I stumbled upon a combination that not only satisfies those low-carb cravings but also brings a touch of comfort to the dinner table. Almond flour and canned salmon might sound like an unlikely duo, but trust me, they create magic together.

Ingredients

• 2 cups of finely ground almond flour
• 1 can (14.75 oz) of wild-caught pink salmon, drained and flaked
• 1/2 cup of full-fat sour cream
• 1/4 cup of rich extra virgin olive oil
• 2 large farm-fresh eggs, lightly beaten
• 1 tsp of garlic powder
• 1/2 tsp of sea salt
• 1/4 tsp of finely ground black pepper
• 1 cup of shredded sharp cheddar cheese
• 1 tbsp of freshly chopped dill

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish with olive oil.
2. In a large mixing bowl, combine the almond flour, flaked salmon, sour cream, olive oil, and beaten eggs until well mixed.
3. Stir in the garlic powder, sea salt, and black pepper, ensuring the spices are evenly distributed throughout the mixture.
4. Fold in the shredded cheddar cheese and chopped dill, reserving a small amount of cheese for topping.
5. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
6. Sprinkle the reserved cheddar cheese on top for a golden, cheesy crust.
7. Bake in the preheated oven for 25 minutes, or until the edges are golden and the center is set.
8. Let the casserole cool for 5 minutes before serving to allow the flavors to meld together beautifully.

My kitchen was filled with the aroma of baked salmon and cheese, a testament to the dish’s comforting qualities. The casserole comes out with a perfectly crispy top and a moist, flavorful interior, making it a hit for both keto dieters and non-dieters alike. Serve it with a side of steamed asparagus for a complete meal that’s as nutritious as it is delicious.

Canned Salmon Casserole with a Crunchy Pea Topping

Wondering what to do with that can of salmon sitting in your pantry? I was in the same boat last week, craving something comforting yet easy to whip up. That’s when I decided to create this Canned Salmon Casserole with a Crunchy Pea Topping—a dish that’s as satisfying to make as it is to eat.

Ingredients

• 2 cups of canned salmon, drained and flaked
• 1 cup of frozen peas, thawed and patted dry
• 1/2 cup of panko breadcrumbs, toasted to golden perfection
• 1/4 cup of grated Parmesan cheese, sharp and nutty
• 1 tbsp of fresh lemon juice, bright and zesty
• 1 tsp of garlic powder, aromatic and pungent
• 1/2 tsp of sea salt, coarse and mineral-rich
• 1/4 tsp of black pepper, freshly ground
• 1 tbsp of extra virgin olive oil, rich and fruity

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the flaked salmon, thawed peas, lemon juice, garlic powder, sea salt, and black pepper. Mix gently to avoid breaking the salmon pieces too much.
3. Transfer the salmon mixture into a greased baking dish, spreading it evenly to create a uniform layer.
4. In a small bowl, mix the toasted panko breadcrumbs with the grated Parmesan cheese and olive oil until the mixture is crumbly and well combined.
5. Sprinkle the breadcrumb mixture over the salmon layer, covering it completely to form a crunchy topping.
6. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the edges are bubbly.
7. Let the casserole rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Serve this casserole warm, and enjoy the contrast between the creamy salmon base and the crispy pea topping. It’s a delightful dish that brings a touch of elegance to weeknight dinners, and the leftovers? Just as good the next day.

Conclusion

Salmon casseroles are a versatile and budget-friendly meal option, and our roundup of 18 delicious recipes proves just that! Whether you’re craving something creamy, cheesy, or packed with veggies, there’s a dish here for everyone. We’d love to hear which recipe becomes your family favorite—drop us a comment below. Loved this collection? Share the love by pinning this article on Pinterest for your fellow home cooks to enjoy!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.