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 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
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.
- Creamed Peas
- Fresh Garden Salad
- Vintage Ambrosia Salad
- Creamed Spinach
- Lima Bean Casserole
- Cheesy Corn
- Cinnamon Apples
- Applesauce
- Cottage Cheese
- Old Fashioned Fruit Salad
How to Make Salmon and Noodle Casserole
- Cook and drain pasta.
- Mix drained, de-boned salmon, cream of celery, evaporated milk, cooked macaroni and shredded cheese. cracker crumbs.
- Pour into prepared baking dish
- Combine melted butter and cracker crumbs. Sprinkle over top casserole
- Bake until warmed through.
Find complete ingredient list, ingredient amounts and instructions for old-fashioned salmon casserole at the bottom of this post.
Notes About Baked Canned Salmon Casserole:
- 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 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
Frisco Melt Tater Tot Casserole
Canned Salmon Recipes:
Salmon Casserole
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
Instructions
- Preheat oven to 350 degrees F.
- Cook macaroni per box instructions; drain.
- Spray a 13 x 9-inch baking dish or (2) 2-quart baking dishes with nonstick cooking spray.
- Mix together cooked macaroni, salmon, soup, milk and cheese. Break up salmon into chunks as you stir.
- Pour into baking dish(es). Mix together melted butter and crackers; sprinkle on top of casserole.
- Bake for 45 minutes or until lightly brown and warmed through.
Notes
- 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.
- 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.
- 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.
- Looking for canned salmon recipes? Try our Low-Carb Salmon Patties.
Nutrition
Linking up to Weekend Potluck.
Great recipe with adaptations. I didn’t have evaporated milk so I just added some 1% milk. Also, I added some frozen peas and broccoli and it turned out just fine.
Gail, so glad you were able to adapt it to what you had on hand. Casseroles are just perfect for that!
Bones and skin removed? Not here. Those are super nutritious parts of the fish.
My motto is never waste food.
Sometimes we leave them in too but sometimes we don’t!