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Nutrition Facts
Serving Size 1 (296g) Recipe makes 4 servings
Calories 634
Calories from Fat 263		(41%)
Amount Per Serving		%DV
	Total Fat 29.3g	45%
	Saturated Fat 15.8g	79%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 152mg		50%
Sodium 784mg		32%
Potassium 570mg		16%
Total Carbohydrate 45.5g		15%
	Dietary Fiber 2.7g	10%
	Sugars 4.9g
Protein 46.9g		93%
detailed view... how is this calculated?

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Salmon Casserole

Recipe #183699 | 45 min | 20 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Debbie R.
Aug 29, 2006

We LOVE this recipe, even DH, who hates fish. It's from "Favorite Recipes from Quilters." Prep time approximate.

SERVES 4 (change servings and units)

Ingredients

2 cups uncooked macaroni (wholewheat rotini is fantastic)
14 1/2 ounces canned salmon
2 cups shredded monterey jack cheese

Sauce

2 tablespoons butter
1/4 cup minced onion
1 tablespoon flour
1 cup low-fat milk
1 tablespoon lemon juice
1 tablespoon finely chopped fresh parsley

Directions

1
Cook macaroni.
2
Drain salmon; break it into bite-size pieces.
3
Make Sauce: Melt butter. Saute onion until transparent. Blend in flour, stirring constantly. Slowly stir milk into saucepan mixture. Cook until smooth and thick, stirring constantly. Add lemon juice and parsley. Mix well.
4
Spoon pasta into sprayed casserole dish. Put salmon on top. Sprinkle with 3/4 cup cheese. Pour sauce over it, and sprinkle with the rest of the cheese.
5
Bake at 375 for 25 min or until hot and lightly browned.
6
NOTE: This doesn't make for a lot of sauce. To keep original proportions, double the butter, onion, flour, milk, lemon juice and parsley.

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Featured Reviews for This Recipe

From: Chef #965732

On Mar 5, 2009

Such a great recipe; a cheap and easy way to get your omega-3's! My husband prefers less cheese - just a bit on the top; and he likes the recipe as-is, rather than doubling the sauce. Thanks so much for posting!

0 people found this review helpful

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From: karencooks

On Feb 13, 2009

Great casserole, easy to make with basic pantry ingredients. I did use a little less pasta as I was using up an open box, used a can of Red Salmon and added cracked black pepper to sauce. I am always looking for casseroles that do not use canned soup as I prefer to make homemade sauce. Thanks for sharing this recipe.

0 people found this review helpful

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From: Chef MB

On Jan 17, 2008

What a pleasant surprise! I went into this recipe fearing it would just taste like tuna noodle casserole, which I hate. But it doesn't! I followed the advice in other reviews and doubled the sauce. Didn't have any parsley, so I used dill. Yummy. Also, instead of layering, I just mixed everything together and baked it. Oh, I also added some fresh spinach to the sauce. Even my Super Picky 8 yo asked for seconds. This one's a keeper!

3 people found this review helpful

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From: LonghornMama

On Oct 12, 2007

Very good and easy to put together. My son, who has never eaten salmon or any canned fish, had two servings! Doubled the sauce. Sauce was light, fresh, and lemony. Thanks for sharing the recipe! Made for PAC Fall 2007.

2 people found this review helpful

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