15 Reviews of Salmon Casserole

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!

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.

From: queenbee56

On Jan 23, 2008

Really nice change from usual tuna variety! Followed directions & others' suggestions. Added an extra 1/2 c of noodles & subbed rice flour, rice milk and shortening. My adult son who has some gastro issues enjoyed very much.

From: redwine

On Mar 31, 2008

Delicious light sauce. I used Bow tie pasta.To the sauce, I added: a little Lemon zest, White Wine, and some drained Capers. Also a dash of Dill weed. I deleted the Monterey Jack. I topped sauce with a sprinkle of Parmesan Cheese, then baked as directed. This is great served with Asperagus spears.

From: Mauriceatron

On Jul 16, 2008

Excellent week night dinner. The sauce definitely needs to be doubled but next time I will add capers to the sauce as that would round it off nicely with the slight missing flavour it needs. I had no grated cheese so just grated some fresh parmesan on the top. It tasted great and browned up nicely! Will probably become a regular weeknight dish in our home. Thanks for sharing

From: Chef #496484

On May 22, 2007

What a super casserole! Easy and delicious. I adjusted the amounts as follows: just 60g of cheese, sprinkled on top; 150g salmon; 270g (cooked weight) of wholewheat penne; 270g onion. I also added 220 g of chopped celery (mixed it into the sauce when the sauce was almost done), which made the texture a bit more exciting. I left the other amounts as originally specified. The next day, we had the leftovers cold for lunch with slices of tomato. Mmmm.

From: Redsie

On Dec 3, 2006

Thanks Debbie for a great casserole! As you suggested, I doubled the sauce so it was real creamy!! I used red onion and 3 cups macaroni.

From: Quackers1226

On Nov 6, 2008

SO good. I am making for the second time this week! I originally made it as posted and then decided to double the sauce - there isn't very much if you don't! Consider yourself warned - ha, ha. I added sun dried tomatoes to the middle of the casserole along with the cheese. It gave it a nice flavor, we thought and jazzed it up a bit. Tonight I am adding leftover peas. Thanks for a great recipe! Even my 20 month old ate this up!

From: cookn4mytwins

On Sep 12, 2007

We also loved this dish. I did double the sauce, and instead of layering everything in a casserole dish, I added the cheese, pasta and salmon to the pan after the sauce was done. Instead of heating in the oven, I just heated it on the stovetop. And I accidentally omitted the lemon juice. Still delicious!

From: MarielC

On Dec 9, 2008

Normally I don' t write reviews unless I've followed the recipe almost exactly but I have to make an exception since I had to work with what was available. This is a great recipe in and of itself and it also lends to great variations. I only had lasagne available so that's what I made by layering everything. I used half Parmesan and half Gruyere cheese. I did double the sauce as suggested by others and used dill instead of parsley. This is awesome and I would make it again. I would add some mushrooms next time.