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Salmon Casserole

Salmon Casserole


This is a great recipe to use for a carry-in dinner or fix ahead family meal. Serve with a tossed salad. From the kitchen of Tona Thornburg Court, Bridgeton MO.

Cooking Time

Preparation Time : 30

Cook Time : 60

Total Time : 90


Serves 1

  • 2 (14 ounce) cans salmon, not drained but remove any bones

  • 3cups grated cheddar cheese

  • 12 -16slices bread, broken into pieces

  • 4 beaten eggs

  • 2cups mayonnaise

  • 1 (10 1/2 ounce) can cream of mushroom soup

  • 1 (10 1/2 ounce) can cream of celery soup

  • 2tablespoons onion flakes

  • 1teaspoon dry mustard

  • 1teaspoon garlic salt

  • 1⁄4 teaspoon pepper

  • 1 (4 ounce) can sliced mushrooms


  • 01

    Place broken bread pieces in bottom of 10x15 greased baking dish. Spread flaked salmon over bread, then add 1 1/2 cups of cheese. Mix together all the other ingredients and pour over salmon/cheese layer; cover with remaining 1 1/2 cups of cheese. Bake in a 350 degree oven for 45 minutes to an hour, or until an insterted knife comes out clean.

  • 02

    TIP: Better if made ahead several hours or even the night before. Just refrigerate and allow a few extra minutes of baking time.

  • 03

    TIP: Instead of bread, try cooking 14 ounces of shell macaroni for the bottom layer. Top the casserole with crushed potato chips during the last 15 minutes of baking.



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