Salmon Noodle Casserole
Dive into comfort food bliss with this creamy and satisfying Salmon Noodle Casserole, a modern twist on a classic favorite. Packed with tender egg noodles, hearty chunks of flaky canned salmon, and vibrant bursts of frozen peas, this dish is brought together by a rich, homemade cheese sauce made from sharp cheddar, sour cream, and a hint of garlic. A golden, crispy panko bread crumb topping adds the perfect crunch to every bite. Ready in under an hour, this casserole is ideal for busy weeknights or meal prepping for the family. Garnish with fresh parsley for a pop of color and flavor, and serve it as your new go-to comfort food winner. Perfect for those who love creamy casseroles brimming with protein and bold flavors!
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 14 ounces canned salmon (boneless, skinless)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup sour cream
- 1 cup cheddar cheese (shredded)
- 1 cup frozen peas
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 1 cup bread crumbs (panko preferred)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Cook the egg noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 2-3 minutes.
Stir in the flour and cook for an additional minute, stirring constantly to form a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook the mixture, stirring frequently, until it thickens, about 3-4 minutes.
Lower the heat and stir in the sour cream, shredded cheddar cheese, salt, and black pepper until fully combined and smooth. Remove the saucepan from heat.
In a large mixing bowl, combine the cooked noodles, salmon (flaked into chunks), frozen peas, and the cheese sauce. Gently mix until everything is evenly coated.
Pour the mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the panko bread crumbs with olive oil. Sprinkle the bread crumb mixture evenly over the top of the casserole.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.6 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 435 mg | 33% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 473 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.
