Salmon a La King Casserole
Get ready to indulge in creamy comfort food with this Salmon a La King Casserole, a delightful twist on a classic dish. This hearty recipe combines tender, flaky salmon with a velvety sauce made from milk, heavy cream, and broth, infused with sautéed onions, colorful bell peppers, and savory seasonings. Tossed with al dente egg noodles and frozen peas for added texture, the dish is crowned with a golden layer of sharp cheddar cheese and crispy breadcrumb topping. Perfect for weeknight dinners or cozy family gatherings, this casserole is baked to bubbly perfection in just under an hour. With its combination of fresh ingredients, rich flavors, and irresistibly creamy texture, this easy salmon casserole is sure to become a beloved staple in your meal rotation.
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Recipe Information
Ingredients
- 1 pound salmon fillets
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cup heavy cream
- 0.5 cup chicken or vegetable broth
- 1 cup frozen peas, thawed
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 8 ounces egg noodles, cooked and drained
- 1 cup shredded cheddar cheese
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Season the salmon fillets lightly with salt and pepper. Cook them in a skillet over medium heat for about 3-4 minutes per side until just cooked through. Let cool and flake into bite-sized pieces. Set aside.
In a large saucepan, melt the butter over medium heat. Add the chopped onion, red bell pepper, and green bell pepper. Sauté for 5 minutes or until the vegetables are softened.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to form a roux.
Gradually whisk in the milk, heavy cream, and broth, ensuring no lumps form. Continue cooking and whisking until the mixture thickens, about 4-5 minutes.
Stir in the thawed peas, parsley, salt, black pepper, and garlic powder. Add the flaked salmon and cooked egg noodles, mixing gently to combine.
Transfer the mixture to the prepared casserole dish and spread evenly.
In a small bowl, mix the breadcrumbs with the olive oil. Sprinkle the shredded cheddar cheese evenly over the casserole, followed by the breadcrumb mixture.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and bubbly.
Remove from the oven, let it cool slightly, and serve warm.
Nutrition Facts
Calories |
3251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5002 mg | 217% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 53.3 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1610 mg | 124% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2130 mg | 45% | |
*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.
