Description
This Cheesy Salmon Casserole is a cozy, family-friendly dinner that’s easy to prepare and packed with comforting flavors. Kids love the shell pasta, adults appreciate the fresh salmon, and the crunchy cracker topping brings it all together. It’s creamy, hearty, and just as good the next day, if you have any leftovers!
Ingredients
Scale
- 8 oz small shell pasta
- Kosher salt (for pasta water)
- 1 large carrot, shredded (about ¾ cup)
- 1 can (10.5 oz) condensed cream of celery soup, undiluted
- ¼ cup mayonnaise
- 1 soup can of milk (use the empty can to measure)
- ½ cup shredded sharp cheddar cheese
- 1 cup frozen peas
- 8 oz cooked fresh salmon, flaked (or canned, drained well)
- ¼ cup finely diced onion
- 10 Ritz crackers, crushed
- Old Bay seasoning (for topping)
- Fresh snipped chives or parsley (for garnish)
Instructions
- Preheat oven: Preheat to 350°F and grease a 9×13-inch or 2-quart baking dish.
- Cook pasta and carrots: Boil salted water, cook pasta until just al dente. Halfway through, stir in shredded carrots. Drain and set aside.
- Mix base: In a large bowl, combine soup, mayo, milk, cheese, peas, flaked salmon, and onion. Stir well.
- Assemble: Add drained pasta and carrots to the mixture, stir gently. Pour into prepared baking dish.
- Top and bake: Sprinkle crushed Ritz crackers on top. Bake uncovered for 30–40 minutes until bubbly and golden.
- Garnish: Let rest 5 minutes. Sprinkle with Old Bay and garnish with parsley or chives. Serve warm.
Notes
- No fresh salmon? Use canned boneless salmon, just drain it well.
- Customize it: Swap in cream of mushroom or cream of chicken soup if you prefer.
- Storage: Store leftovers in the fridge for up to 3 days. Reheats beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 398
- Sugar: 6g
- Sodium: 1530mg
- Fat: 17g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 17g
Keywords: salmon casserole, cheesy salmon pasta bake, easy seafood casserole