Salmon Casserole

Great casserole, easy to make with basic pantry ingredients. I did use a little less pasta as I was using up an open box, used a can of Red Salmon and added cracked black pepper to sauce. I am always looking for casseroles that do not use canned soup as I prefer to make homemade sauce. Thanks for sharing this recipe.

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Delicious. I used penne for the pasta, a little bit of sage instead of parsley, and fresh salmon instead of canned. I also used soymilk because we were out of milk...my husband didn't even notice. He ate nearly all the entire large casserole dish in one afternoon.

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This is pretty good. Honestly, there is nothing dynamite about it but it's getting 5 stars from me because it is easy, inexpensive, and the whole family had seconds. I doubled the sauce because of the other reviews. I really don't think it needed it. Next time I'll try 1.5ing it and see how it goes. Thanks for the great recipe Debbie R.......

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This is a delicious and economical casserole. I used gluten free pasta and flour. The recipe was reduced to 2 servings with the full amount of sauce. In place of the parsley I used a little dried dill. There were actually 3 nice servings.

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Easy to make with what you have in the pantry, and tasty too. I added red peppers, and substituted cheddar cheese instead of Monterey Jack, but otherwise made it as written. Thanks for sharing!

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I made the original amount of sauce and thought it was great. I added garlic powder and pepper, but otherwise I followed the recipe and it turned out perfect. I also used the whole wheat rotini. Thanks for the recipe.

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Such a great recipe; a cheap and easy way to get your omega-3's! My husband prefers less cheese - just a bit on the top; and he likes the recipe as-is, rather than doubling the sauce. Thanks so much for posting!

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I made this recipe with the exact measurements given - I did not double the sauce - and it is very good that way. I enjoy a very zesty meal, so, next time (and there absolutely WILL be many next times with this recipe), I'll add a tsp salt, a dash of cayenne pepper, and a dash of turmeric. Thank you so much for posting.

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Fantastic! I made double the sauce and reserved half of it to drizzle over sauteed asparagus. We had a guest over who admitted to disliking both asparagus and salmon and he loved this dinner.

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Normally I don' t write reviews unless I've followed the recipe almost exactly but I have to make an exception since I had to work with what was available. This is a great recipe in and of itself and it also lends to great variations. I only had lasagne available so that's what I made by layering everything. I used half Parmesan and half Gruyere cheese. I did double the sauce as suggested by others and used dill instead of parsley. This is awesome and I would make it again. I would add some mushrooms next time.

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We have lots of fresh salmon and steelhead year around, so are always looking for new ways to prepre it. This is a pretty good recipe for salmon. Used fresh baked salmon, which was drier, so next time I would double the sauce. My husband was pleased. We will be making this one again.

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SO good. I am making for the second time this week! I originally made it as posted and then decided to double the sauce - there isn't very much if you don't! Consider yourself warned - ha, ha. I added sun dried tomatoes to the middle of the casserole along with the cheese. It gave it a nice flavor, we thought and jazzed it up a bit. Tonight I am adding leftover peas. Thanks for a great recipe! Even my 20 month old ate this up!

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Excellent week night dinner. The sauce definitely needs to be doubled but next time I will add capers to the sauce as that would round it off nicely with the slight missing flavour it needs. I had no grated cheese so just grated some fresh parmesan on the top. It tasted great and browned up nicely! Will probably become a regular weeknight dish in our home. Thanks for sharing

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Delicious light sauce. I used Bow tie pasta.To the sauce, I added: a little Lemon zest, White Wine, and some drained Capers. Also a dash of Dill weed. I deleted the Monterey Jack. I topped sauce with a sprinkle of Parmesan Cheese, then baked as directed. This is great served with Asperagus spears.

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Really nice change from usual tuna variety! Followed directions & others' suggestions. Added an extra 1/2 c of noodles & subbed rice flour, rice milk and shortening. My adult son who has some gastro issues enjoyed very much.

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What a pleasant surprise! I went into this recipe fearing it would just taste like tuna noodle casserole, which I hate. But it doesn't! I followed the advice in other reviews and doubled the sauce. Didn't have any parsley, so I used dill. Yummy. Also, instead of layering, I just mixed everything together and baked it. Oh, I also added some fresh spinach to the sauce. Even my Super Picky 8 yo asked for seconds. This one's a keeper!

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Very good and easy to put together. My son, who has never eaten salmon or any canned fish, had two servings! Doubled the sauce. Sauce was light, fresh, and lemony. Thanks for sharing the recipe! Made for PAC Fall 2007.

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We also loved this dish. I did double the sauce, and instead of layering everything in a casserole dish, I added the cheese, pasta and salmon to the pan after the sauce was done. Instead of heating in the oven, I just heated it on the stovetop. And I accidentally omitted the lemon juice. Still delicious!

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What a super casserole! Easy and delicious. I adjusted the amounts as follows: just 60g of cheese, sprinkled on top; 150g salmon; 270g (cooked weight) of wholewheat penne; 270g onion. I also added 220 g of chopped celery (mixed it into the sauce when the sauce was almost done), which made the texture a bit more exciting. I left the other amounts as originally specified. The next day, we had the leftovers cold for lunch with slices of tomato. Mmmm.

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Thanks Debbie for a great casserole! As you suggested, I doubled the sauce so it was real creamy!! I used red onion and 3 cups macaroni.

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