Reviewed: Mar. 8, 2012

This was really yummy and really easy. I was at home sick with two kids the first time i made it. We were totally out of milk and cheddar cheese. I substituted Monterrey Jack and just left a tiny bit of the salmon juice in. Turned out creamy and delicious. I also used a whole 15oz can of salmon, skin and bones, and it definitely wasn't too much or too fishy. Will make again!

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Reviewer:

arkgirl

Cooking Level: Expert

Living In: Fort Smith, Arkansas, USA

Reviewed: Nov. 12, 2011

Yummy! I had to substitute ingredients with what I had available.. I Used cream of celery instead of mushroom, and used potato flakes instead of bread crumbs.. I also used a large can of salmon, that I had to drain, debone and flake.. Fabulous and easy! love it

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Reviewer:

roxmarie

Reviewed: Nov. 11, 2011

yummm

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Reviewer:

klingler

Reviewed: Nov. 2, 2011

I doubled the recipe and added approximately 1/2 cup diced onion, 1 diced red pepper, approximately 1/2 cup diced mushrooms, approximately 1 cup diced cauliflower (would have used broccoli if I had it instead) about a tsp of dill and 1/2 tsp ground coriander seed. Very easy to make ahead of time, I'm sure the family will love finding this one waiting for them tonight. Serving with a tossed salad.

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Reviewer:

seasidemom

Reviewed: Aug. 29, 2011

Fine. Edible. But boring and pretty much just Tuna Noodle Casserole with a different fish.

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Reviewer:

jcschlan

Reviewed: Jun. 22, 2011

Very easy to make and was all gone. I'll have to double the recipe next time since it was devoured by my husband and son so quickly. I added some chopped spinach for some extra veggies, but otherwise made it according to recipe.

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Reviewer:

autumn moon

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Mar. 22, 2011

Wow. I'm a believer. This was a fast, what will we have for dinner kind of dish! And it tastes great. I expect the fam to eat it with a grin!

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Reviewer:

leepeep

Reviewed: Mar. 22, 2011

This was pretty good. I always try to include some vegetables so I used green onions and also added 1/2 green and red pepper. Broccoli would work too. Also used 2 cans of salmon and some ground pepper. I would definitely make again.

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Reviewer:

kwendy04

Reviewed: Feb. 21, 2011

This was surprisingly good! Better than I expected. It didn't really taste like macaroni and cheese. The cheese sauce made it very smooth and creamy though. I left out the milk because it was plenty creamy without it (my box of mac and cheese was only 12 ounces, I may have used it if I'd had the extra 2 ounces of noodles). I used about 2 cups of leftover baked salmon, and left off the bread crumb topping because we don't care for it. Next time I'm going to try adding some french fried onions to the top.

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Reviewer:

The Bunny Chef

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Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Nov. 27, 2010

Wonderful recipe! I used Kraft Dinner for the macaroni and cheese, and leftover salmon rather than canned salmon. I'll be making this again. Thanks for the recipe!

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