This rich and creamy Salmon Noodle Casserole recipe features a rich sauce that is packed with savory flavor and tender chunks of salmon for hearty comfort food.
Inspired by my Tuna Noodle Casserole recipe, I am here with a salmon version!
This creamy dreamy hearty salmon casserole recipe is loaded with all the comfort food elements for a hearty, satisfying dinner the whole family will love.
The best part? It uses all fresh and clean ingredients. No canned cream of mushroom soup here, folks! Plus, you can use either canned salmon or fresh salmon.
The way I see it, this is the ideal make-ahead meal for my friends who love to meal prep, or for families. If you intend to serve more than four individuals or if you want a lot of leftovers, I recommend doubling the recipe.
If you prefer rice over pasta for your carbohydrate source, make my Tuna Rice Casserole.
Let’s discuss the simple ingredients for salmon noodle casserole! The great news is the full list of ingredients can be found at any grocery store.
Ingredients for Salmon Noodle Casserole:
Canned Salmon or Fresh Salmon: We need a total of 15 ounces of canned salmon or one pound of fresh salmon. I like using canned salmon because I always have it on hand, and it saves me some prep time.
Pasta Noodles: We need 12 ounces of pasta to make this delicious salmon casserole. I use gluten-free pasta noodles, but you can pick your favorite kind. Any shape works, but my favorites are rotini pasta, penne pasta, and bowtie pasta. Egg noodles are the customary selection.
Full-Fat Canned Coconut Milk or Heavy Cream: To make a creamy sauce for the casserole, we need either full-fat coconut milk (for a dairy-free option) or heavy cream.
Rice Vinegar or Apple Cider Vinegar: To cover the flavor of coconut we need a splash of vinegar or white wine. This ingredient brings a slightly tangy flavor. You can also use fresh lemon juice instead and/or add fresh lemon zest for more citrus flavor.
Chicken Broth: Additional liquid for the sauce. Choose chicken bone broth, chicken stock, or vegetable broth.
Flour: We need a thickening agent to thicken the sauce, and I go with gluten-free all-purpose flour. Regular all-purpose flour or corn starch works too.
Onion and Fresh Garlic: Yellow onion and garlic brings a big boost of flavor to the sauce to act as the backbone.
Mushrooms: Chop up white mushrooms or baby bella mushrooms to add that classic umami flavor to the meal.
Green Peas: Frozen or canned peas are added for little pops of texture and some fiber.
Italian Seasoning: A little fresh herby flavor goes a long way!
Sea Salt: Season the casserole to taste with salt and black pepper
Grated Cheese (optional): Add grated cheddar cheese or parmesan cheese to the sauce for extra flavor and creaminess.
Bread Crumbs or Almond Flour: If you enjoy a crispy topping, mix some panko breadcrumbs or almond flour with a little avocado oil or olive oil for a little crunchy topping.
Now that we have covered the basic ingredients, let’s make this healthy casserole recipe!
How to Make Salmon Noodle Casserole:
Heat the avocado oil over medium-high heat in a large skillet or a thick-bottomed pot such as a Dutch oven. I use a 12-inch skillet with a deep lip.
Add the onion and sauté, stirring occasionally, until softened, about 5 minutes. Stir in the chopped mushrooms and garlic and continue cooking until the mushrooms turn brown, let out a decent amount of water, and have softened, about 5 to 8 minutes.
Add in the Italian seasoning, chicken broth, and coconut milk and bring to a full boil. Stir in the flour and whisk well until all of the lumps are out.
Add in the vinegar, peas, salt, and salmon and continue cooking, stirring occasionally, until the sauce has thickened, about 10-15 minutes.
While the sauce is thickening, preheat the oven to 375 degrees Fahrenheit and cook the pasta noodles in a large pot of water.
Prepare the pasta noodles according to the package instructions. I like to cook mine a little less to make al dente noodles so that they stay intact during the baking process. Drain the cooked noodles into a colander.
Transfer the cooked pasta noodles to a large casserole dish (I use a 13” x 9” casserole dish) along with the creamy salmon sauce. Give everything a big stir.
Stir together the almond flour and the avocado oil to make the topping (if adding). Sprinkle the topping over the casserole.
Bake on the center rack of the preheated oven for 25-30 minutes, or until the noodles are golden brown and the sauce is bubbly.
Remove the salmon noodle casserole from the oven and serve it in big bowls. Enjoy it alongside a green salad for a balanced meal.
Store leftover casserole in an airtight container in the refrigerator for up to 1 week.
Freeze leftover casserole in a freezer safe container for up to 3 months.
Recipe Tips:
- When using coconut milk, be sure to pick a brand you trust, as various brands produce varying results. I always go with Native Forest, Whole Foods’s 365 brand, or Thai Kitchen.
- For a dairy-free casserole, use the coconut milk option and a dairy-free cheese. Or, omit the cheese altogether.
- To make a gluten-free salmon casserole, stick with gluten-free pasta noodles and gluten-free flour.
The next time you’re craving a hearty casserole, whip up this creamy salmon casserole recipe! I love that this easy recipe is made with pantry staples, fresh ingredients, and no canned soup!
If you love making casseroles, try out some of my personal favorites!
More Casserole Recipes:
- Ground Turkey Taco Casserole
- Sweet Potato and Ground Beef Casserole
- Wild Rice Chicken Casserole
- Ground Beef Enchilada Casserole
- Creamy Chicken Noodle Casserole
- Chicken Taco Casserole
If you’re like me, and tuna noodle casserole was your childhood favorite, I trust you’ll enjoy my all new salmon version just as well!
Salmon Noodle Casserole Recipe
Equipment
Ingredients
- 12 ounces pasta noodles*
- 1 Tbsp avocado oil
- 1 small yellow onion diced
- 8 ounces baby bella mushrooms chopped
- 3 cloves garlic minced
- 2 tsp Italian seasoning
- 1 ¾ cups chicken broth
- 1 cup full-fat canned coconut milk or heavy cream
- 3 Tbsp all-purpose flour**
- 2 Tbsp rice vinegar or ¼ cup dry white wine
- 1 cup frozen peas or canned peas
- ¾ tsp sea salt to taste
- 4 (3.75-oz) cans salmon drained or 1 pound fresh salmon***
- 1 cup grated parmesan cheese or cheddar cheese, optional
Optional Topping:
- ¾ cup breadcrumbs or almond flour
- 3 Tbsp avocado oil
Instructions
- Heat the avocado oil over medium-high heat in a large skillet or a thick-bottomed pot such as a Dutch oven. I use a 12-inch skillet with a deep lip. Sauté the onion until softened, about 5 minutes. Stir in the chopped mushrooms and garlic and continue cooking until the mushrooms turn brown and have softened, about 5 to 8 minutes. Add in the Italian seasoning, chicken broth, and coconut milk and bring to a full boil. Stir in the flour and whisk well until all of the lumps are out. Add in the vinegar, peas, salt, and salmon and continue cooking, stirring occasionally, until the sauce has thickened, about 10-15 minutes.
- While the sauce is thickening, preheat the oven to 375 degrees Fahrenheit and cook the pasta noodles in a large pot of water.
- Prepare the pasta noodles according to the package instructions. I like to cook mine a little less to make al dente noodles so that they stay intact during the baking process. Drain the cooked noodles into a colander.
- Transfer the cooked pasta noodles to a large casserole dish (I use a 13” x 9” casserole dish) along with the creamy salmon sauce. Give everything a big stir.
- Stir together the almond flour and the avocado oil to make the topping (if adding). Sprinkle the topping over the casserole.
- Bake on the center rack of the preheated oven for 25-30 minutes, or until the noodles are golden brown and the sauce is bubbly.
- Remove the salmon noodle casserole from the oven and serve it in big bowls. Enjoy it alongside a green salad for a balanced meal.
