This cheesy salmon noodle casserole is the perfect comfort food! Made with canned pink or red salmon, egg noodles, and a creamy, cheesy sauce, it’s an easy and budget-friendly dinner that the whole family will love. A kid-friendly, baked casserole that’s ready in under an hour!
Cheesy Salmon Noodle Casserole
A kid-friendly, baked casserole that’s ready in under an hour!
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Ingredients
12 oz egg noodles
1 can pink or red salmon, drained and flaked
1 ½ cups shredded cheddar cheese (divided)
1 cup frozen peas (or mixed veggies)
1 can cream of mushroom soup
½ cup milk
½ cup sour cream
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
¼ tsp salt (adjust to taste)
¼ tsp black pepper
½ cup breadcrumbs (for topping)
2 tbsp butter, melted (for topping)
Directions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Make the creamy mixture – In a large bowl, mix together the cream of mushroom soup, milk, sour cream, garlic powder, onion powder, paprika, salt, and black pepper.
- Assemble the casserole – Add the cooked noodles, flaked salmon, 1 cup of shredded cheddar cheese, and frozen peas. Stir until well combined.
- Transfer to baking dish and spread evenly.
- Make the topping – In a small bowl, mix breadcrumbs with melted butter.
- Top & bake – Sprinkle the remaining ½ cup of cheddar cheese over the casserole, then add the breadcrumb mixture on top. Bake uncovered for 25–30 minutes, or until golden and bubbly.
- Serve & enjoy – Let sit for a few minutes before serving.
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