Servings: 4 Servings
Salmon Noodle Casserole Recipe
Comfort food at its finest, this creamy, dreamy Salmon Noodle Casserole is a family favorite that's made with all wholesome ingredients! Make it using regular noodles and cream, or make it gluten-free and dairy-free to fit dietary restrictions!
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.
Notes
*I use gluten-free rotini pasta noodles.
**I use gluten-free all-purpose flour
***For fresh salmon, you can cook the salmon ahead of time using your preferred method (follow my Go-To Crispy Salmon recipe if you’d like), or chop the fresh salmon filet into pieces and add it to the sauce when the time comes.
Nutrition
Serving: 1Serving (of 4), Calories: 938kcal, Carbohydrates: 99g, Protein: 45g, Fat: 40g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 103mg, Sodium: 1630mg, Fiber: 7g, Sugar: 6g