Salmon Macaroni Casserole
Creamy, comforting, and packed with flavor, this Salmon Macaroni Casserole is a one-dish dinner that combines tender macaroni, flaky cooked salmon, and a rich homemade cheese sauce made with sharp cheddar and cream cheese. Enhanced with pops of sweetness from frozen peas and topped with crispy panko breadcrumbs, this baked casserole offers the perfect balance of textures. Simple to prepare in under an hour, it’s an excellent choice for a family meal or a cozy weeknight dinner. Garnish with fresh parsley for a touch of brightness, and enjoy a dish that’s as satisfying as it is wholesome. Perfect for fans of seafood casseroles or anyone looking to elevate their macaroni and cheese game!
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Recipe Information
Ingredients
- 250 grams macaroni pasta
- 300 grams cooked salmon (flaked)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese (shredded)
- 120 grams cream cheese
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons garlic powder
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the macaroni until al dente according to the package instructions. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually add the milk while whisking to create a smooth sauce. Continue whisking until the mixture thickens, about 4-5 minutes.
Stir in the shredded cheddar cheese and cream cheese until fully melted and smooth.
Season the cheese sauce with salt, black pepper, and garlic powder. Remove from heat.
In a large mixing bowl, combine the cooked macaroni, flaked salmon, frozen peas, and cheese sauce. Mix until evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumbs evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.
Remove from the oven and let cool slightly before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 8.5 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 419 mg | 32% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 518 mg | 11% | |
*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.
