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scalloped salmon casserole

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

My mother-in-law made this casserole for her family and when I joined the family I found I liked her Scalloped Salmon much better than the Salmon loaf my mom made. An easy dish to put together for a quick week night supper with a vegetable and a salad.

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 45 Min

Ingredients For scalloped salmon casserole

  • 2 lg
    cans pink or red salmon, flaked
  • 1 1/2 c
    saltine cracker crumbs
  • 1 c
    celery, finely minced
  • 2 md
    onions, finely minced
  • 1/2 c
    fresh parsley, chopped
  • 1/2 c
    butter, unsalted, melted
  • 2 lg
    eggs, lightly beaten
  • 1/2 stick
    butter, unsalted, cut into pieces
  • kosher salt and freshly ground black pepper to taste
  • 3 c
    milk, enough to cover the casserole
  • 1/2 tsp

How To Make scalloped salmon casserole

  • 1
    Combine salmon with chopped vegetables, season with salt and pepper.
  • 2
    Combine cracker crumbs with melted butter and eggs; layer alternately with salmon mixture ending with crumb mixture.
  • 3
    Pour milk over casserole. Dot with butter. Sprinkle with paprika.
  • 4
    Bake at 350-degrees for 45 minutes. Should be puffed and golden in color.

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