Name: Salmon Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 cups elbow macaroni, uncooked; 14.75 ounces canned salmon, drained and bones and skin removed; 10.5 ounces cream of celery soup; 5 ounces canned evaporated milk; 1 cup grated cheddar cheese; 2 Tablespoons butter (melted); 1 cup of your favorite crackers (crushed)

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Use canned salmon to make a scrumptious casserole, a favorite lunch dish and a nutritious meal. Here are some tips and tricks to cook canned salmon perfectly so it’s as good as fresh salmon.

Salmon Casserole features canned salmon, macaroni, cream of celery soup and cheese.

This Salmon Casserole recipe uses macaroni pasta and canned salmon and is quick and easy to put together for a weeknight dinner. This old-fashioned salmon macaroni casserole will remind you of one your mom or grandma put on the table back in the day.

Old-Fashioned Salmon Casserole

Recently, Barbara dropped this casserole off to a friend who just had twins! And to top it off, she already has a set of twins at home. Yes, you heard it. Two sets of twins. This momma deserved a home-cooked meal.

She had marked this casserole recipe using canned salmon in her trusty Pot O’Gold cookbook months ago. It’s very similar to Mom’s Tuna Casserole, which is one of the most shared recipe from our blog.

Our version uses canned salmon which is also one of our favorite ingredients. Barbara typically uses canned salmon for our Low-Carb Salmon Patties or Classic Salmon Patties. So she was super excited to mix it up and try this recipe. She also made a salmon chowder using canned salmon.

The result was a simple, easy-to-make, busy weeknight dinner that pleased kids and adults. Plus, most of the ingredients are pantry staples including elbow macaroni, evaporated milk, canned salmon and cream of celery soup.

Canned Salmon Casserole Ingredients:

Elbow Macaroni

Canned Salmon, drained and bones removed,

Cream of Celery Soup

Evaporated Milk

Shredded Cheddar Cheese

Crushed Crackers (your favorite variety)

Melted Butter

Salt and Black Pepper (optional)

Like any old-fashioned recipe from our childhood, this recipe calls for a can of cream soup – in this case cream of celery. But, you can definitely make this casserole with cream of mushroom or even cream of chicken soup.

Just like our Mom’s Tuna Casserole, this Canned Salmon Casserole was a hit with the kids. There’s just something about buttery crackers atop any casserole that kids just tend to love.

P.S. Notice the vintage casserole dish? Barbara lives in the house our dad grew up in and inherited many of our grandma’s dishes, especially baking dishes. It always makes us smile to feature them on here!

Can I eat canned salmon straight from the can?

Yes, just like all other canned foods, salmon is cooked during the canning process making it safe to eat directly from the can (without cooking).

What to serve with canned salmon?

Canned salmon makes great salmon patties and/or salmon casserole. Here’s some of our favorite sides to serve along side canned salmon.

How to Make Salmon and Noodle Casserole

Cooking Instructions

Boil pasta, and drain.
Mix drained, de-boned salmon, cream of celery, evaporated milk, cooked macaroni and shredded cheese. cracker crumbs.
Pour salmon mixture into greased casserole dish.
Combine melted butter and cracker crumbs. Sprinkle over top casserole.
Bake until warmed through.

Storage Instructions

Place cooled leftovers in an airtight container or in a dish covered in plastic wrap.
Store in the refrigerator for up to 5 days.

Find complete ingredient list, ingredient amounts and instructions for old-fashioned salmon casserole at the bottom of this post.

FAQs

Drain the excess liquid, bones, and skin off the canned salmon before adding it to the casserole.
Salmon bones are edible and are a great source of calcium. With that being said, add them to the casserole, if desired.
If evaporated milk is not accessible, regular milk could be used.
Substitute cream of mushroom soup or cream of chicken soup for cream of celery, if needed.
Use you favorite variety of crackers for the topping; our favorites are butter crackers.
Crushed potato chips or corn flakes are suitable substitutions for crushed crackers if desired.
Substitute cream of mushroom or cream of chicken for cream of celery soup, if needed.
Make one large 13 x 9 inch casserole, or split into 2 casseroles by using a 1 1/2 or 2 quart-sized pans instead.
Check out our Amazon Store to see our favorite kitchen supplies and pantry essentials (like canned salmon).

Our Favorite Old Fashioned Casserole Recipes

Mom’s Tuna Casserole

Chicken and Rice Casserole

Frisco Melt Tater Tot Casserole

Chicken Noodle Casserole

Ham and Noodle Casserole

Mom's Tuna Casserole topped with crumbled potato chips is one of those classic dishes that was on every dinner table across the country back in the day.

Grandma's Chicken and Rice Casserole is one of those dishes the entire family will eat. This casserole is a perfect way to take leftover chicken, rice - and even hard-boiled eggs - and turn them into a whole new dish.

Canned Salmon Recipes

Old Fashioned Salmon Patties

These Classic Salmon Patties are kid-approved and an easy weeknight entrée for busy families who need to get dinner on the table quickly.

Salmon Quiche

Low Carb Salmon Patties

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