|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 2g||9%|
|Total Sugars 6g|
|Vitamin C 29mg||147%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For an easy weeknight meal, try this simple cheesy salmon casserole recipe. Cheddar cheese complements the flaked fish nicely, and the casserole is quick to throw together and hot and ready for the table in about an hour. This can easily become a new go-to recipe and is a perfect way to switch up your family dinner routine.
The recipe uses canned salmon, though you could use an equivalent amount (about 1 3/4 cups) of leftover cooked salmon. The flaked fish is combined with whisked eggs, frozen green peas, and chopped red bell pepper and onion for a savory base, while dried dill brightens up the fish and vegetables wonderfully. Add to that the comforting combination of cream of mushroom soup, cheddar cheese, and breadcrumbs, and you have a tasty dish everyone's sure to enjoy.
To complete the meal, serve the cheese and salmon casserole with noodles or mashed potatoes and coleslaw. It's also an excellent choice for your favorite homemade bread recipe or freshly baked dinner rolls.
1 tablespoon unsalted butter, for greasing pan
4 large eggs
1 (10.75-ounce) can condensed cream of mushroom soup
1 teaspoon dried dill
1/4 teaspoon freshly ground black pepper
1 (14.75-ounce) can salmon, drained, picked over, and flaked
1 1/2 cups frozen green peas, thawed
8 ounces cheddar cheese, shredded, divided
1 red bell pepper, chopped
1 medium onion, chopped
1/4 cup fine dry breadcrumbs
Gather the ingredients.
Preheat the oven to 350 F (180 C, Gas 4). Butter an 11 x 7 x 2-inch baking pan.
Whisk the eggs in a mixing bowl.
Stir in the cream of mushroom soup, dill, and ground black pepper until blended.
Add the flaked salmon, thawed peas, half of the cheese, bell pepper, onion, and breadcrumbs. Stir to blend ingredients.
Transfer mixture to the prepared baking pan.
Bake in the preheated oven for 45 minutes.
Sprinkle with the remaining cheese and continue baking for 5 minutes, or until the cheese has melted. Let the casserole stand for 10 minutes before cutting and serving.
- Fresh dill is an excellent option for this recipe when you have it around. Use about 1 tablespoon of chopped fresh dill to replace the dried dill.
- Store any leftover casserole in a sealed container in the refrigerator for up to two days. To reheat it, warm it in the oven or microwave.