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Vintage Salmon Casserole Recipe

  • Author: Nancy Blackstone
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 05 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: American


This salmon casserole is packed with flavor and is a good way to get your omega-3's if you're not a big fan of fish served by itself.



Salmon Casserole

14.75 oz can boneless/skinless pink salmon

2 cups herb stuffing croutons

1 small yellow onion, diced

2 tablespoons fresh parsley, chopped

3 eggs, beaten

3/4 cup milk

Cream Sauce

1 cup milk

2 tablespoons cornstarch

1-1/2 tablespoons butter

1 teaspoon vegetable bouillon

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon dried parsley flakes

1/2 cup chopped celery, sautéed in 1 tablespoon butter


Preheat oven to 350 degrees.

1. Make the cream sauce first by sautéing the celery in 1 tablespoon of butter until soft, about 10 minutes. In a pot, whisk the cornstarch into the milk, then add the remaining ingredients except the celery. Bring to a boil and simmer for one minute. Add sautéed celery. 

2. Grease a 3 quart casserole dish.  In a bowl, combine all the the salmon casserole ingredients thoroughly, then mix in the celery cream sauce. Pour into greased casserole dish. Bake at 350 degrees for 45 minutes. 


Modern twist:  if you're looking for a shortcut, you can substitute a 10-1/2 oz. can of condensed cream of celery soup in place of the celery cream sauce. If you do that, reduce the milk in the salmon casserole from 3/4 to 1/2 cup. 

If you don't have 2 tablespoons of fresh parsley, you can substitute 1 tablespoon of dried parsley instead.

Keywords: Friday fish dinner, casserole without canned soup