Salmon Casserole Recipe with Canned Salmon - These Old Cookbooks (2024)

August 19, 2018January 31, 2023

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Use canned salmon to make a scrumptious casserole, a favorite lunch dish and a nutritious meal. Here are some tips and tricks to cook canned salmon perfectly so it’s as good as fresh salmon.

This Salmon Casserole recipe uses macaroni pasta and canned salmon and is quick and easy to put together for a weeknight dinner. This old-fashioned salmon macaroni casserole will remind you of one your mom or grandma put on the table back in the day.

Table of Contents

Old-Fashioned Salmon Casserole

Recently, Barbara dropped this casserole off to a friend who just had twins! And to top it off, she already has a set of twins at home. Yes, you heard it. Two sets of twins. This momma deserved a home-cooked meal.

She had marked this casserole recipe using canned salmon in her trusty Pot O’Gold cookbook months ago. It’s very similar to Mom’s Tuna Casserole, which is one of the most shared recipe from our blog.

Our version uses canned salmon which is also one of our favorite ingredients. Barbara typically uses canned salmon for our Low-Carb Salmon Pattiesor Classic Salmon Patties. So she was super excited to mix it up and try this recipe. She also made a salmon chowder using canned salmon.

The result was a simple, easy-to-make, busy weeknight dinner that pleased kids and adults. Plus, most of the ingredients are pantry staples including elbow macaroni, evaporated milk, canned salmon and cream of celery soup.

Canned Salmon Casserole Ingredients:

Elbow Macaroni

Canned Salmon, drained and bones removed,

Cream of Celery Soup

Evaporated Milk

Shredded Cheddar Cheese

Can I eat canned salmon straight from the can?

Yes, just like all other canned foods, salmon is cooked during the canning process making it safe to eat directly from the can (without cooking).

What to serve with canned salmon?

Canned salmon makes great salmon patties and/or salmon casserole. Here’s some of our favorite sides to serve along side canned salmon.

Creamed Peas
Fresh Garden Salad
Vintage Ambrosia Salad
Creamed Spinach
Lima Bean Casserole
Cheesy Corn
Cinnamon Apples
Applesauce
Cottage Cheese
Old Fashioned Fruit Salad

How to Make Salmon and Noodle Casserole

Cooking Instructions

Boil pasta, and drain.
Mix drained, de-boned salmon, cream of celery, evaporated milk, cooked macaroni and shredded cheese. cracker crumbs.
Pour salmon mixture into greased casserole dish.
Combine melted butter and cracker crumbs. Sprinkle over top casserole.
Bake until warmed through.

StorageInstructions

Place cooled leftovers in an airtight container or in a dish covered in plastic wrap.
Store in the refrigerator for up to 5 days.

Find complete ingredient list, ingredient amounts and instructions for old-fashioned salmon casseroleat the bottom of this post.

FAQs

Drain the excess liquid, bones, and skin off the canned salmon before adding it to the casserole.
Salmon bones are edible and are a great source of calcium. With that being said, add them to the casserole, if desired.
If evaporated milk is not accessible, regular milk could be used.
Substitute cream of mushroom soup or cream of chicken soup for cream of celery, if needed.
Use you favorite variety of crackers for the topping; our favorites are butter crackers.
Crushed potato chips or corn flakes are suitable substitutions for crushed crackers if desired.
Substitute cream of mushroom or cream of chicken for cream of celery soup, if needed.
Make one large 13 x 9 inch casserole, or split into 2 casseroles by using a 1 1/2 or 2 quart-sized pans instead.
Check out our Amazon Store to see our favorite kitchen supplies and pantry essentials (like canned salmon).

Our Favorite Old Fashioned Casserole Recipes

Mom’s Tuna Casserole

Chicken and Rice Casserole

Frisco Melt Tater Tot Casserole

Chicken Noodle Casserole

Ham and Noodle Casserole

Canned Salmon Recipes

Old Fashioned Salmon Patties

Salmon Quiche

Low Carb Salmon Patties

Print Recipe

5 from 3 votes

Salmon Casserole

This Salmon Casserole uses macaroni pasta and canned salmon and is quick and easy to put together for a weeknight dinner.

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Entree

Cuisine: American

Keyword: canned salmon casserole, salmon casserole

Servings: 10 servings

Calories: 297kcal

Author: Barbara

Ingredients

2 cups elbow macaroni, uncooked
14.75 ounces canned salmon, drained and bones and skin removed
10.5 ounces cream of celery soup
5 ounces canned evaporated milk
1 cup grated cheddar cheese
2 Tablespoons butter melted
1 cup of your favorite crackers crushed

Instructions

Preheat oven to 350 degrees F.
Cook macaroni per box instructions; drain.
Spray a 13 x 9-inch baking dish or (2) 2-quart baking dishes with nonstick cooking spray.
Mix together cooked macaroni, salmon, soup, milk and cheese. Break up salmon into chunks as you stir.
Pour into baking dish(es). Mix together melted butter and crackers; sprinkle on top of casserole.
Bake for 45 minutes or until lightly brown and warmed through.

Notes

Drain the excess liquid, bones, and skin off the canned salmon before adding it to the casserole.
Salmon bones are edible and are a great source of calcium. With that being said, add them to the casserole, if desired.
If evaporated milk is not accessible, regular milk could be used.
Use you favorite variety of crackers for the topping; our favorites are butter crackers.
Crushed potato chips or corn flakes are suitable substitutions for crushed crackers if desired.
Make one large 13 x 9 inch casserole, or split into 2 casseroles by using a 1 1/2 or 2 quart-sized pans instead.
Looking for canned salmon recipes? Try our Low-Carb Salmon Patties.

Nutrition

PIN FOR LATER

Linking up to Weekend Potluck.

Salmon Casserole Recipe with Canned Salmon - These Old Cookbooks (2024)

FAQs

Should you rinse canned salmon? ›

You can even rinse the meat to dilute the fish smell if you don't like it. This smell may be stronger in lower-quality brands of canned salmon. What's great is that draining and rinsing have little impact on the nutritional value, so you're still getting those vital nutrients.

How do you use salmon from a can? ›

You can pretty much use canned salmon anywhere you'd use cooked salmon, though admittedly it works better in recipes where the salmon is flaked rather than enjoyed whole. Treat it like tuna, and make a tuna salad with salmon (or add cheese, à la a tuna melt?).

Know More ›

Is canned salmon already cooked? ›

Canned salmon is already cooked - just drain the liquid and it's ready to eat or add to your favourite dish. You can remove the skin if you like. Don't throw out the soft, calcium-rich bones! Mash them with a fork and you won't even notice them.

Should you eat the skin in canned salmon? ›

Skin & bones are left in because there is no waste in canned salmon – the liquid, skin, and bones are all edible and supply important nutrients such as calcium and phosphorus.

Show Me More ›

What is the white stuff in canned salmon? ›

That white slimy stuff is called albumin, and it's actually just a harmless (albeit pretty gross-looking) protein that solidifies as salmon cooks.

Keep Reading ›

What to do with a can of pink salmon? ›

You're going to want to keep a few cans of salmon on hand for those days when you want something quick, easy, and tasty.

Pan-fry up some salmon croquettes/patties. ...
Think outside the box with a sushi bake. ...
Great creative with your pasta. ...
Mix up your grilling routine with some salmon burgers.

More items...

Apr 19, 2023

Read On ›

Is canned salmon healthier than tuna? ›

While they're both highly nutritious, salmon comes out ahead due to its healthy omega-3 fats and vitamin D. Meanwhile, tuna is the winner if you're instead looking for more protein and fewer calories per serving.

Discover More ›

How often can you eat canned salmon? ›

Still, small amounts of mercury can pose a risk to young children, unborn babies and the babies of nursing mothers, so the recommended servings of even low-mercury canned light tuna and salmon are no more than 2 to 3 servings per week of 3 to 4 ounces for folks who fall into those categories.

See Details ›

Do you drain canned salmon before cooking? ›

While canned salmon is lauded for its rich texture and subtle sweetness, the liquid in the package may have a fish-forward scent that not everyone enjoys. Fortunately, draining and rinsing the fish reduces this scent, allowing you to focus on the sheer deliciousness of the salmon.

Why is canned salmon not pink? ›

When red and pink salmon are pulled fresh from the sea their flesh is, in fact, distinctly red or pink. The cooking process of canning reduces coloration in both. Red salmon gets its enhanced color from eating krill, a type of small shrimp.

Get More Info ›

Can you make canned salmon taste good? ›

Drain a little of the naturally occurring juices (the oily liquid in the can comes solely from the fish itself, there is nothing added but a little salt), then add a little olive oil plus some chopped onion. That really evens the flavor out in a very delicious way.

See Details ›

What is the black stuff in canned salmon? ›

The small black specks could be anything from really tiny flakes of scale to tiny singed parts from when the meat was cooked to microplastics eaten by the fish - who knows. In any of those cases, not harmful to you.

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Can you eat too much canned salmon? ›

So, how much salmon is too much? Well, if you're eating more than two 4-ounce servings a week, you may consume mercury and fat at slightly elevated levels. When consumed in moderation, salmon can offer numerous health benefits, including reducing the risk of heart disease, stroke, and cancer.

Know More ›

Should you rinse canned fish? ›

The American Heart Association says it's best to limit our sodium intake to 1,500 milligrams per day. The experts at Rutgers University suggest rinsing canned products, including tuna, beans, and veggies.

Find Out More ›

What happens if you don't rinse salmon before cooking? ›

You rinse the salmon.

The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”

Read The Full Story ›

Can you rinse salt off canned salmon? ›

If you have purchased a can and the food within has high sodium levels, no need to chuck it. Instead, drain the can, then rinse the foods to reduce the sodium, says Orenstein. This works for fruits, vegetables, beans, and fish, she says.

Learn More ›

How do you get the fishy taste out of canned salmon? ›

Also, you can marinate the fish in a mixture of lemon juice, vinegar, and water for 30 minutes. This will help to neutralize the fishy taste. Cooking the fish using a cooking method that will not allow the fishy flavor to become pronounced, such as grilling, baking, or steaming can help as well.

Find Out More ›