Dilly Salmon and Shell Casserole
Indulge in the comforting elegance of Dilly Salmon and Shell Casserole, a creamy, flavor-packed dish that combines tender pasta shells, flaked salmon, and sweet peas in a velvety dill and Parmesan sauce. This hearty casserole is topped with golden, crispy panko breadcrumbs for the perfect crunch in every bite. With its refreshing hint of lemon zest and herbaceous dill, this recipe brings a light, coastal flair to a classic baked pasta dish. Ideal for weeknight dinners or potluck gatherings, it’s ready in under an hour and makes enough to serve six—perfect for feeding a crowd or meal prepping. Serve this rich yet fresh casserole with a simple green salad or crusty bread for a satisfying, crowd-pleasing meal.
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Recipe Information
Ingredients
- 12 oz medium pasta shells
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 0.5 cups heavy cream
- 2 tbsp fresh dill, chopped
- 1 tsp lemon zest
- 0.5 cups grated Parmesan cheese
- 12 oz cooked salmon, flaked
- 1 cup frozen peas, thawed
- 0.5 cups panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Cook the medium pasta shells in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually whisk in the milk and heavy cream. Continue to cook, stirring constantly, until the mixture thickens, about 3-5 minutes.
Stir in the chopped dill, lemon zest, grated Parmesan cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked pasta shells, flaked salmon, thawed peas, and the creamy dill sauce. Gently mix to coat everything evenly.
Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional chopped dill if desired.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.9 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 202 mg | 16% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
