Salmon Noodle Casserole

Kristin Rogers

Tuna noodle casserole turned into a healthier salmon noodle casserole.

Modified from: Tuna Noodle Casserole from Scratch

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1 h 15 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Preheat oven to 375 degrees F (190 degrees C). Spray a medium baking dish with Pam spray.
  2. Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for approx. 8 minutes, until al dente, and drain.
  3. Heat 1 tablespoon olive oil in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Add a dash of white wine. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
  4. Melt 2 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in evaporated milk and chicken broth, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. In the skillet, combine all the ingredients and transfer to the baking dish. Top with french fried onions and cheese.
  5. Bake 20-25 minutes in the preheated oven, or until bubbly and lightly browned.


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