Salmon Pasta Casserole

    1 hour 30 minutes

    This is my version of a classic tuna casserole that uses tinned salmon instead of tuna. It has a little bite.

    34 people made this

    Serves: 8 

    • 450g macaroni
    • 65g butter, softened
    • 1 tablespoon olive oil
    • 1 small onion, minced
    • 1 (185g) tin salmon, drained and flaked
    • 1 tablespoon seafood seasoning
    • 1 tablespoon red wine vinegar
    • 2 1/2 cups (280g) grated Cheddar cheese
    • 2 eggs, beaten
    • 2 cups (500ml) milk
    • 1/2 cup (125ml) vegetable stock
    • 1 (400g) tin peas and carrots, drained
    • 1 (200g) tin corn, drained
    • salt and pepper to taste
    • 3 slices day-old bread
    • 3 tablespoons grated Parmesan cheese

    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. Preheat an oven to 180 degrees C. Lightly grease a 20x30cm baking dish.
    2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.
    3. Heat the olive oil in a frypan over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the frypan and set aside to cool.
    4. Mix together the Cheddar cheese, eggs, milk and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.
    5. Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.
    6. Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.

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    Reviews in English (29)


    I used some leftover roast chicken instead of the salmon in this recipe, and omitted the seafood seasoning. So absolutely delicious! The red wine vinegar brings out the flavour of the chicken and makes it the star of the dish. Easy to prepare - a great dinner to throw together for a cold winter's night.  -  02 Jul 2012


    Pure comfort food!! To avoid a trip to the store, I used mezze penne instead of elbow, chicken stock in place of veg stock & frozen veggies in place of canned. The seafood seasoning in this is spot on, don't be shy with it. I was leary of the red wine vinegar, but decided to go ahead and add it in and I am so glad I did. This is a really good dish! I am already looking forward to the leftovers. Thanks for sharing your recipe, Pixie!!  -  19 Feb 2009  (Review from Allrecipes USA and Canada)


    We're not fans of peas, so what I did was saute some fresh carrot with orange pepper, the onion and a little garlic and added it to the noodle mixture. I used Green Giant's yellow and white corn, Cracker Barrel's 2% white cheddar and added a little dijon and Frank's Hot Sauce. Very good "tuna" casserole. I liked that it helped me use some stray cans of food in my pantry plus I could throw in some fresh veg and get away with it. I think next time I might cut back on the noodles and double up on the veg. Maybe make a little more sauce as we like a saucier cheese sauce on our mac and cheese/tuna casseroles. I think this might be our new "tuna" casserole, Pixie! My husband, who claims to hate salmon, ate two bowls! EDITED: Even better the next day. Rewarms well.  -  09 Aug 2009  (Review from Allrecipes USA and Canada)