Scalloped Salmon Casserole

Marsha Gardner


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 vote

10 Min
45 Min


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2 large
cans pink or red salmon, flaked
1 1/2 c
saltine cracker crumbs
1 c
celery, finely minced
2 medium
onions, finely minced
1/2 c
fresh parsley, chopped
1/2 c
butter, unsalted, melted
2 large
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


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

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About Scalloped Salmon Casserole

Course/Dish: Fish, Seafood, Casseroles
Other Tag: Quick & Easy

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