Salmon Tetrazzini

Recipe by KelBel

A complete meal made from the pantry. Can use leftover salmon instead of canned. From Pop It, Stir It, Fix It, Serve It.

Top Review by Annacia

I really enjoyed this a lot! It's an already low fat dish but I used fat free evaporated milk and the lower fat mushroom soup. It gives an "old fashioned comfort food that your mama made" feel to dinner. I finely chopped a slice of onion and softened it in the micro to add and that was nice. I love the top, it made the whole thing perfect. This is just the thing for comfy home family dinners.

Ingredients Nutrition


  1. Cook the pasta according to package directions. Lightly coat a 9x13-inch baking dish or pan with cooking oil or nonstick spray. Drain the pasta, then place it in the baking dish so that it’s spread along the bottom.
  2. Preheat oven to 375°F Remove skin and bones (if desired) from salmon, then place it in a medium saucepan.
  3. Add evaporated milk, soup, mushrooms with liquid, wine or Sherry, onion powder, garlic powder, black pepper, and 1/4 cup Parmesan cheese to salmon.
  4. Cook over medium heat until everything is blended, the cheese has melted, and mixture begins to boil. Pour the mixture evenly over the noodles in the baking dish.
  5. Mix the bread crumbs with the remaining Parmesan cheese, then sprinkle over the top.
  6. Bake for about 25-30 minutes. When it’s ready, the top should be crisp with bubbling and browning around the edges.

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