Quick Salmon Casserole Recipes

Steps:

• Cook macaroni.
• Drain salmon; break it into bite-size pieces.
• 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.
• 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.
• Bake at 375 for 25 min or until hot and lightly browned.
• NOTE: This doesn't make for a lot of sauce. To keep original proportions, double the butter, onion, flour, milk, lemon juice and parsley.

Steps:

• Cook noodles according to package directions, and drain.
• Stir in cream of celery soup, evaporated milk, lemon juice, onion, salmon, cheddar cheese, peas, salt, pepper, and Creole seasoning.
• Spoon into greased 7x11 inch baking dish.
• Bake covered at 350 degrees Fahrenheit for 25 minutes.
• Combine cheese crackers and melted margarine and sprinkle over casserole.
• Return to oven for 10 minutes or until crumbs are slightly brownrd.

Steps:

• In a saucepan, melt butter over medium heat. Stir in flour and ketchup until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Add salmon. , Prepare mashed potatoes according to package directions. Spoon half into a greased 11x7-in. baking dish. Top with salmon mixture, remaining potatoes and cheese. Bake, uncovered, at 375° for 15-20 minutes or until heated through and cheese is melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Combine macaroni, salmon, cream of mushroom soup, 1/2 can of milk, Parmesan cheese, salt, and pepper in a casserole dish. Mix until well blended. Sprinkle French-fried onions on top.
• Bake in the middle rack of the preheated oven until lightly browned on top, about 30 minutes.

Steps:

• Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions. Drain pasta thoroughly, return it to the pot and reserve.
• In a large skillet over medium-high heat, heat 1 turn of the pan of EVOO and the butter. Cook garlic and onion until tender, about 2-3 minutes.
• Sprinkle in flour and cook for another minute then whisk in chicken stock and half-and-half, season with salt, ground black pepper and nutmeg. Bring it up to a bubble and thicken.
• Turn off the heat, fold in the parsley, grated Parmigiano Reggiano, cannellini beans, spinach, salmon flaked, penne.
• Pour the mixture into a 13x9" baking dish and top with remaining cheese.
• Place in the oven to brown the topping, about 10 minutes.

Steps:

• Add butter to a saucepan; melt butter over medium heat.
• Stir in flour and ketchup until consistancy is smooth.
• Gradually stir in milk.
• Bring mixture to a boil; cook and stir for 2 minutes.
• Add salmon, salt, and pepper to taste.
• Prepare mashed potatoes according to package directions.
• Spoon half of mashed potatoes into a greased 11x7 inch baking dish.
• Top with salmon mixture, then remaining potatoes, and top it off with shredded cheese.
• Bake, uncovered, at 375 degrees for 15-20 minutes or until heated and cheese is melted.