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salmon or tuna noodle casserole

(1 rating)
Recipe by
Maggie M
In The Kitchen, OH

This casserole came about when I didn't have any tuna but I did have some leftover salmon. What the heck .. let's toss it out there and see if it's any good. It's easy to make from items you probably already have in your pantry .. no special shopping required and there isn't much clean up at all. Serve with a side salad and/or crusty french bread, a glass of wine or tea and it's a full meal deal! Canned salmon will work in place of fresh. Be sure to drain and remove the bones. I made it a 2nd time with tuna and it was very well received.

(1 rating)
yield 4 -6
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For salmon or tuna noodle casserole

  • 2 Tbsp
    bread crumbs - plain or seasoned
  • 1/8 tsp
    garlic powder
  • 1/4 tsp
    dill weed
  • 1 Tbsp
    melted butter
  • 2 c
    cooked crumbled salmon - leftover is best or canned - drained & bones removed
  • 1 can
    condensed cream of mushroom or celery soup
  • 2 Tbsp
    finely diced celery
  • 1/4 c
    wafer thin sliced carrots
  • 1/4 c
    frozen baby peas
  • 1-1/2 tsp
    diced red onion - more if desired
  • 2 c
    al dente cooked elbow macaroni
  • 1/4 tsp
    celery salt
  • 1/2 tsp
    dill weed
  • 1/4 c
    shredded cheddar cheese
  • 1/4 c
    shredded monterey jack cheese
  • 1/2 c
  • 1/4 c
    sour cream
  • salt and pepper to taste
  • 1/4 c
    shredded cheddar cheese

How To Make salmon or tuna noodle casserole

  • 1
    NOTE: Add more seasonings than listed if you like them, add less or remove them if you don't like them. This recipe is not set in stone .. however ... I recommend you try it this way first and then adjust according to your individual tastes. If you make this recipe and choose to substitute chicken or pork for the salmon or if you add chocolate or hot chili peppers or Dr Pepper you will not be happy and it is not my fault you did not follow instructions so please do not leave negative feedback .. this is a fish dish. Thank you.
  • 2
    Preheat oven to 375 F. Coat a 2 quart baking dish with cooking spray, set aside.
  • 3
    In small bowl combine bread crumbs, garlic powder, dill weed and melted butter and mix until crumbly. Set aside.
  • 4
    In a large bowl, remaining ingredients except for the last 1/4 cup shredded cheddar cheese. Stir together until well blended. Spoon into prepared baking dish.
  • 5
    Spread the last 1/4 shredded cheese over the top of the casserole.
  • 6
    Sprinkle the bread crumb mixture evenly over the top of the casserole. Bake covered at 375 for 20 minutes.
  • 7
    Remove cover and return to oven for approximately 12 minutes until cheese is melted and casserole is bubbly.
  • 8
    Remove from oven and sit for at least 5 minutes before serving.

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