Salmon Noodle Casserole is a familiar favorite that has been made healthier by using salmon and whole wheat noodles. Still a quick and easy family favorite!
So I'm sure many 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.
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.
In the case of this Salmon Noodle Casserole, it was 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.
How do you make 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 classic casserole's fiber content, add omega 3 fatty acids, and cut back on the mercury that you might get from canned tuna.
Since the changes were so minimal, my favorite childhood casserole still tasted pretty much the same as I remembered it growing up.
Although back then, I hated the peas. I used to pick each and every one of them out. 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 Ingredients:
- whole wheat egg noodles
- unsalted butter or margarine
- yellow onion
- frozen peas
- canned condensed cream of mushroom soup
- milk
- canned salmon
Salmon Noodle Casserole Variations:
Instead of making the recipe as I have it written, you can modify it to fit with the tastes of your family. Here are the changes you can make to the recipe:
- replace the canned salmon with an equal amount of canned tuna
- use regular (white) egg noodles or an equal amount of your favorite pasta instead of whole wheat egg noodles
- try using other frozen vegetables instead of peas (edammame works particularly well)
Want more comfort food recipes?
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.
Use gluten-free pasta or egg noodles, and make sure to buy gluten-free condensed mushroom soup to make this casserole gluten-free.
Serve this casserole with a green salad to make a complete meal.
Salmon Noodle Casserole
Ingredients
- 12 ounces (one package) whole wheat egg noodles see note (Use Gluten Free pasta or noodles to make this recipe Gluten Free)
- 1 Tablespoon unsalted butter or margarine
- 1 medium yellow onion, chopped
- 2 cups frozen peas, thawed
- 14 ounce can condensed cream of mushroom soup make sure this is gluten-free if you need your casserole to be gluten-free
- ¼ cup milk
- two cans canned salmon (6 ounces each)
Instructions
- Heat oven to 400°F.
- Cook egg noodles to al dente according to package instructions. Drain and set aside.
- 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.
- 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.
- Bake until heated through and the top is beginning to brown, 15-20 minutes.
Notes
Recipe can be prepared to the end of step 4, then refrigerated for up to 2 days. Bake just before serving.
Nutrition
Rita Kurz says
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.
Carissa says
I’m sorry you didn’t like it. It remains to be one of my favorite standbys. Different strokes for different folks I guess ☺
Casey says
This recipe is a great foundation! I had leftover baked sockeye salmon. I mixed everything together in a big bowl and tasted it. Definitely needed a little salt and seasoning. I mixed 1t chicken soup base, garlic powder and some "everything but the kitchen sink" seasoning in, along with a handful of shredded sharp cheddar cheese, and the flavor was perfect! I greased a casserole dish, and topped with panko breadcrumbs. It was DELICIOUS!!! I gave 4 stars for being an awesome basic recipe but lacking any salt/seasoning.
Carissa says
I'm sorry you didn't like it. It remains to be one of my favorite standbys. Different strokes for different folks I guess ☺
Kathlay'N MORGARET says
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
Carissa says
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!
Sierrs says
I've made this recipe a few times and my picky daughter (5) and I love it!
Dan Knight says
Added salt and pepper to the soup mix and topped with seasoned breadcrumbs and parmigiana cheese. It was great!!!
Tiger Lily says
Really good and simple. Just added a little Lawry's and a sprinkle of cheese on top for the kids. Whole family enjoyed and economical too. Thank you. <3
Roberta says
Don't forget to use gluten free cream of mushroom soup to make this gluten free! Recipe is great!
Carissa says
Yes, absolutely!
Arlene says
I have tried this & it's fine w/ regular egg noodles but whole wheat pasta definitely needs more seasoning to flavor it. One of my options is adding red bell peppers, pearl onions & minced garlic. Another is using southwestern style canned corn bread w/ the sweet peppers in it.