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Salmon casserole

by Christina Julia

Salmon casserole

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 425g/15oz canned salmon
  • 250g/9oz elbow macaroni
  • 350g/12oz canned sweetcorn kernels, drained
  • 150g/5oz canned chopped plum tomatoes
  • 50g/2oz onion, chopped
  • 250g/9oz celery, sliced
  • 275g/10oz canned condensed
  • cream of mushroom soup
  • 2 tablespoons freshly squeezed lemon juice
  • salt and freshly ground black pepper


  • Preheat the oven to 180°C/
    350°F/Gas mark 4.
  • Drain the salmon, reserving the
    juices. Cook the macaroni in salted
    boiling water until al dente, drain
    and transfer to a deep casserole
    dish. Mix in the salmon.
  • In a bowl, mix together the
    sweetcorn, tomatoes, onion, celery,
    soup and lemon juice. Season with
    salt and pepper, and pour over the
    salmon mixture. Bake in the oven
    for 30 minutes. Serve hot

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