Entrees

Salmon Noodle Casserole

Salmon Noodle Casserole

So I’m sure lots of you remember certain dishes your parents used to make on a regular basis when you were growing up. Maybe you loved them, maybe you hated them, but you remember them. My mom had a few “regulars” on her cooking rotation. Most of them I have fairly fond memories of.

Salmon Noodle Casserole

But here’s a question: how many of you actually cook dishes from your childhood? Maybe your mom passed those recipes down so that you could feed them to your kids too. My mom did give me some of those old recipes – some as photocopies from actual cookbooks, or in the case of this Salmon Noodle Casserole, a scribbled down version of what was ingrained into her memory after making it for so many years. Now, I’m sure many of you won’t be surprised to find out that this didn’t start out as Salmon Noodle Casserole at all, but the ever popular Tuna Noodle Casserole. 
Salmon Noodle Casserole

Like many of the other retro recipes I grew up with, I adjusted this one to make it more modern and a little healthier. It didn’t take much – all I did was swapped the regular white egg noodles for whole wheat and replaced the tuna with salmon. These changes increase the dishes fiber content, add omega 3 fatty acids and cut back on the mercury that you might get from canned tuna. And since the changes were so minimal, the dish still tasted pretty much the same as I remembered it growing up. Although back then, I hated the peas and I used to pick each and every one out so that when I was done eating, I’d hand a bowl of peas back to my mom with nary a noodle or tuna flake in sight.

Salmon Noodle Casserole

Many of the other retro recipes I have tried also needed a few updates to make them a bit more modern. I changed things like using oil instead of shortening (shortening, in a meat recipe?? WHY?), using leaner cuts of meat and adding vegetables. I also frequently sub chicken for beef or pork with equally delicious results. 

Salmon Noodle Casserole

What’s your favorite retro recipe? Stay tuned and hopefully you’ll see more of my old faves in the future!
Salmon Noodle Casserole

Salmon Noodle Casserole
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Salmon Noodle Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Salmon noodle casserole is a quick and easy meal that your whole family will love.
Course: Entree
Servings: 8
Author: Domestic Dreamboat
Ingredients
  • ounces One package whole wheat egg noodles 12, see note
  • 1 Tablespoon unsalted butter or margarine
  • 1 medium yellow onion chopped
  • 2 cups frozen peas thawed
  • 1 ounces can condensed cream of mushroom soup 14
  • 1/4 cup milk
  • ounces Two cans canned salmon 6 each
Instructions
  1. Heat oven to 400°F.
  2. Cook egg noodles to al dente according to package instructions. Drain and set aside.
  3. Place butter and onion in a microwave safe glass bowl or measuring cup. Cook on high until butter is melted and onions are soft, about 3 minutes, stirring after every minute.
  4. Add onion butter mixture, peas, condensed mushroom soup and milk to a 9x13" pyrex dish or large casserole dish. Stir together until mixture is uniform. Stir in the noodles until coated in the soup mixture. Add salmon and stir in, being careful not to break up the flakes of fish too much.
  5. Bake until heated through and the top is beginning to brown, 15-20 minutes.
Recipe Notes
Any short shape of whole wheat pasta (like macaroni, penne, rotini, etc.) can be used instead of the egg noodles.
Recipe can be prepared to the end of step 4, then refrigerated for up to 2 days. Bake just before serving.

Salmon Casserole - Nutrition Info

Salmon Noodle Casserole Nutrition Notes:

Making Salmon Noodle Casserole with whole wheat noodles (or whole wheat pasta) instead of regular white egg noodles increases the fiber content of the dish. Using canned salmon instead of canned tuna adds omega 3 fatty acids which promote brain development in children and heart health for everyone. It also cuts back on mercury, which can be present in varying amounts in canned tuna. This is especially important for young children and pregnant women who should avoid fish that are high in mercury. Serve this casserole with a green salad to make a complete meal.

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7 Comments

  • Reply
    Veggie Tamale Pie Casserole recipe | MarlaMeridith.com
    February 10, 2016 at 12:17 PM

    […] Salmon Noodle Casserole Domestic Dreamboat […]

    • Reply
      Carissa
      October 1, 2016 at 6:43 PM

      I’m sorry you didn’t like it. It remains to be one of my favorite standbys. Different strokes for different folks I guess ☺

  • Reply
    Marla Meridith | Veggie Tamale Pie Casserole
    April 20, 2016 at 1:37 PM

    […] Salmon Noodle Casserole Domestic Dreamboat […]

  • Reply
    Rita Kurz
    October 1, 2016 at 6:39 PM

    This recipe was plain awful. I should have known better since there was no spices or even a little
    bit of sea salt. I will go back to my old Fanny Farmer Cookbook recipe and just substitute some
    salmon for the tuna.

    • Reply
      Carissa
      October 1, 2016 at 6:43 PM

      I’m sorry you didn’t like it. It remains to be one of my favorite standbys. Different strokes for different folks I guess ☺

  • Reply
    Kathlay'N MORGARET
    January 7, 2017 at 5:25 PM

    Back in the fifties my friends were all getting married including my sister.. they were. 17 to 20years old…. none where cooks and this casserole was all the rage… not for me I was the gourmet cook then……. NOW it is January 2017. I will be 78 yrs this year and here I am looking up this recipe because most of my teeth have broken off due to medications and my health is not the greatest and I need a comfort easy to swallow meal….HOW THINGS DO CHANGE😋😋😋😋😋😋😋😋😋😜😜😜😜😜😜😜… S O. H E R E. G O E S I ‘ M. MAKING THIS TODAY JANUARY 7th 2017. HOPE I LIKE IT????????? HAPPY NEW YEAR. EVERYONE…. MEMORIES ARE GREAT

    PUSS N BOOTS SIGNING OFF NOW FROM TORONTO ONTARIO CANADA

    • Reply
      Carissa
      January 7, 2017 at 7:23 PM

      Wow, I had no idea this casserole has been popular for so long! It was a regular for me as a kid growing up in the 80’s and 90’s. Sorry to hear about your teeth and health, and I hope you love this recipe!

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