Entrees/ Healthy Eating/ Kid Friendly/ Nut Free

Salmon Noodle Casserole

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!

Salmon Noodle Casserole

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.

Salmon Noodle Casserole

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. 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

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:

  • use an equal amount of canned tuna instead of canned salmon
  • use regular (white) egg noodles or an equal amount of your favorite pasta instead of whole wheat egg noodles
  • use other frozen vegetables instead of peas (edammame works particularly well)

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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Salmon Noodle Casserole

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8
Calories: 270kcal

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
  • 1/4 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 9×13″ 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

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.

Nutrition

Calories: 270kcal

Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.

Tried this recipe?Mention @DomesticDreamboat or tag #DomesticDreamboat!
Salmon Casserole - Nutrition Info

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6 Comments

  • 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
    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!

  • Reply
    Sierrs
    June 25, 2018 at 10:17 AM

    I’ve made this recipe a few times and my picky daughter (5) and I love it!

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