"This is a salmon version of a tuna casserole. You can use tuna in this as well. I made this up in college when I needed to make something that would use up stuff I had in the kitchen." — PIXIE2
Watch video tips and tricks
1 (16 ounce) package
1 (6 ounce) can
salmon, drained and flaked
seafood seasoning (such as Old Bay®)
red wine vinegar
2 1/2 cups
shredded Cheddar cheese
1 (14.5 ounce) can
peas and carrots, drained
1 (8 ounce) can
whole kernel corn, drained
salt and pepper to taste
grated Parmesan cheese
Pure comfort food!! To avoid a trip to the store, I used mezze penne instead of elbow, chicken stock in place of veg stock & frozen veggies in place of canned. The seafood seasoning in this is spot on, don't be shy with it. I was leary of the red wine vinegar, but decided to go ahead and add it in and I am so glad I did. This is a really good dish! I am already looking forward to the leftovers. Thanks for sharing your recipe, Pixie!!
I am not a picky eater and I can usually eat almost anything with pasta. I barely got through a half serving of this. Thank goodness the ingredients were fairly cheap since I tossed almost the whole batch. I gave it an extra star in case it was cook error on my part, but everyone in the family kept saying it just tasted funny. Sorry.
We're not fans of peas, so what I did was saute some fresh carrot with orange pepper, the onion and a little garlic and added it to the noodle mixture. I used Green Giant's yellow and white corn, Cracker Barrel's 2% white cheddar and added a little dijon and Frank's Hot Sauce. Very good "tuna" casserole. I liked that it helped me use some stray cans of food in my pantry plus I could throw in some fresh veg and get away with it. I think next time I might cut back on the noodles and double up on the veg. Maybe make a little more sauce as we like a saucier cheese sauce on our mac and cheese/tuna casseroles. I think this might be our new "tuna" casserole, Pixie! My husband, who claims to hate salmon, ate two bowls! EDITED: Even better the next day. Rewarms well.
I used fresh carrots, frozen peas and frozen corn instead of the canned varieties, and a larger can of salmon than called for. I omitted the bread, but sprinkled the Parmesan cheese on top, then garnished with paprika. This turned out to be quite tasty!
Yummy!!! it's really good!!!!
Very good! What a simple and delicious way to get more Omega-3's into your diet! The salmon makes such a great addition to mac n cheese. I made a smaller batch (about half - kind of eyeballed quantities) and only used frozen peas, as I had no other suitable veggies on hand. I omitted the vinegar, used skim milk and added some parmesan to the macaroni mixture as well as using it in the topping. Just delicious! My daughter, who is not a fish-eater, loved it! Will definitely repeat in our house!
Pure comfort food, but the veggies made me feel guilt free! I made a couple changes based on what I had available, subbed the salmon for crab, and the vegetable stock for chicken. Also left the vinegar out all together. I have made it this was a few times now, still one of my faves!
I found this to be a little dry. Next time I would add a can of campbells cream of cheddar soup. The flavor was great the old bay was perfect. Being a salmon lover I could also add more and be very happy. My previously non fish loving boy ate it exclaiming over how good it was, actually all 3 of my kids did. I ran out of bread so I crushed ritz crackers with the parmesan cheese and it was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon Mac and Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 228
This easy recipe yields creamy, gooey, delicious mac and cheese.
This mac and cheese is super cheesy, and super easy!
This baked mac and cheese is so delicious, your guests will beg for seconds.