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No-Fuss Salmon Casserole

(35 Votes)
No-Fuss Salmon Casserole
45 Min

Hit the pantry instead of the high seas for the main ingredient in this easy salmon casserole that's so rich and thick it almost tastes like a hearty soup. Our No-Fuss Salmon Casserole is sure to be a hit with everyone in your family!

What You'll Need

  • 2 (15-ounce) cans red salmon, drained and flaked (skin and bones discarded)
  • 2 (10 -ounce) cans condensed cream of celery soup
  • 1 (14-ounce) can sliced carrots, drained
  • 4 cups cooked elbow macaroni
  • 1 small onion, finely chopped
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 1 cup milk
  • 1/4 teaspoon black pepper
  • 1/2 cup plain dry bread crumbs
  • 2 tablespoons butter, melted

What to Do

  1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray, set aside.
  2. In a large bowl, combine salmon, soup, carrots, macaroni, onion, cheese, milk, and pepper; mix well. Spoon mixture into prepared baking dish.
  3. In a small bowl, combine bread crumbs and butter; mix well then sprinkle evenly over casserole.
  4. Bake 45 to 50 minutes, or until heated through and topping is golden.


  • Our Test Kitchen likes to use a good-quality red salmon to make this a really flavorful casserole, but any variety of canned salmon will work.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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this was so awesome everyone loved it

It would definitely help to know how many cups of UNCOOKED elbow macaroni it takes to yield 4 cups of cooked pasta. The amount of uncooked pasta woul be a much more helpful measurement to give in this recipe.

1 cup uncooked elbow macaroni equals 2 cups cooked. Looks like we need 2 cups of uncooked for this recipe.

For those looking for nutritional information either figure it out by adding up all of the information given on labels and then dividing it by servings or go to a web site like and input the recipe it will give you all of the info you need and it is free. Remember all recipes can be adjusted to reduce fat,sodium and carbs. We just have to be flexible.

Do you cover this or not?

cream of chicken soup would be better. the celery overpowers the salmon.

Few suggestions to improve on recipe after baking and eating: - Use 2 cups (not 1 cup) of WHOLE milk in recipe to create a more creamy texture, especially with so many noodles. - Use 2 cups of thinly sliced shredded cheese (whichever you like) (not 1 cut) to cheese it up a notch. - Haven't tried it, but 4 cups of elbow macaroni seemed a bit excessive for this recipe. Suggest using 3 or 3.5 cups instead. - Add a thin layer of shredded cheese on top of the mixture before adding bread crumbs and baking. - When putting the breads crumbs on top, be sure to melt 3 more tablespoons of butter to slowly drizzle over top the breadcrumbs for more flavor. These additions add a few calories, yes, but adds significantly more flavor.

Recipe states "4 cups cooked macaroni" not 4 cups macaroni cooked...makes a huge difference!

The recipe states in the ingredients " cooked elbow macaroni". So precook it as you would any pasta.

Do you cook pasta,or put it in uncooked

Can't believe you people. Read the recipe again. ALso, see ember 9331901's response!!!

The bone are full of calcium and easily reduced to a powder just by crushing with your fingers. Never throw out the bones - the skin yes definitely - full of fat. That is how I do it to prepare Salmon Patties or Croquets. Sounds good and will give it try soon.

Absolutely loved it. Will make it again.

I put all the ingredients into a nutrient site for 1/2 of the ricipe (8x8:) serving 4 and got 385 calories, 42 carbs, 15 fat, 4 sugar, 3 fibre per serving. Hope this helps

I would think there are several ways to cut down on the calories I.e. low fat cheese, dreamfield pasta ect.

This was so delicious. Everyone in my family loved it. I thought canned salmon was quite interesting... never used it before, was very good. The one I used said everything was edible in the can, the bones, skin and liquid, so I gave up trying to skin and bone it to perfection, I did drain it. Great recipe for the lenten season! Want to try it with lobster. Is there canned lobster?

Don't know about canned lobster (seems like a sacrilege), but canned crab meat or some imitation crab meat should be delicious.

LOVE LOVE LOVE this! Ran out of salmon, great with tilapia (filets), added celery,left out carrots, used whole wheat pasta, doubled the topping........YUMMY!

Can't wait to try this. I have a can of salmon in pantry. I have been making salmon meatloaf with stove top stuffing to get in my fish intake, but this sound really good. Will post after I make it.

Delicious! Will definately make again and again.

This sounds great I will be trying it out this weekend. I am thinking some chopped green onions would be a nice addition

Attention (schaublekim 7993715) I suggest cutting the 'ingredients' in half to make a 8"x8" pan or dishful. I have done this with other recipes, and they are successful. (But) doesn't hurt to make a full recipe, because left overs another day are tasty. Hope this helps you. Have a good day, Sherry

I agree, Nutrition information can be found out by reading lables, and plugging in the information on websites designed for this.

This sounds good and I want to try it. But, I would only be making it for myself. How would I change the ingredient amounts to only fill an 8X8 in pan? Thanks!

Would anyone know how to convert this recipe to a skillet meal? My oven is broken and I have been cooking all meals on stove top. ---Thank you!

This recipe looks yummy but like the rest, there is no nutritional chart and I need to know about calories and carb counts before I can use a recipe.

Sounds great! When I try it I am going to add a little thyme, I have several recipes for salmon bake and they have a little in them. Can't wait to try it!

I totally agree with Jordysmom. If those who read any recipe found on any site wish such information would be posted, go to another website that does have such info listed. Other wise, quit your bitching. I grow wearier & wearier every time I see a comment requesting such information. Get over yourself!!!! - cllM

I really want to try this,,, what would be a really good canned Salmon? we have several in our store from the cheap to the expensive. Can someone tell me what would be a good one to use? thanks

obviously some of you don't have health problems. If you did you might be a little more compassionate with those of us who need this information to help us stay alive.

I totally agree. Stop complaining. There are plenty of recipe websites, go to one that pleases you and leave this one alone.

Red Sockeye Salmon is very good. It is a little more expensive, but has great flavor.

Sounds great as written...wouldn't change a thing! Can't wait to try it!

I think I would be much more likely to try this if you would provide nutritional info! Most people are watching calories, fat, carbs and sodium intake these days. Would be a worthwhile service. The is.

Ya know what--if you are so worried about "nutritional info", then do one of two things... #1--adjust the recipe to your specs and "enjoy" a less rich taste, OR #2- DON'T MAKE THE DAMN THING!! As far as I'm concerned, this is a recipe worth keeping!

There is a simple solution for all you complainers. GET OFF THIS WEBSITE. Don't even come on this site because you know it does not give you nut. info. unless you are just wanting to complain. Plenty of really good sites do. A multitude to choose from. Leave us alone.


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