Fridays during Lent present a special challenge for me. Sure I can grill a fillet of salmon if I’m feeling like spending the money, but sometimes I look for a more thrifty meal. And that’s when I reach for a canned salmon…and I start throwing things together. That’s exactly how I created this Cheesy Canned Salmon Casserole.
Serve it with a green salad and dinner will be ready before you know it!
Cheesy Canned Salmon Casserole With Mushrooms and Peppers
This inexpensive dish will please your family...and your wallet too!
Ingredients
- 3 Tblsp. Butter or Olive Oil
- 3 Tblsp. Flour
- 3 Ribs Celery
- 1 Knorr Vegetable Bouillon Cube
- 1 1/2 Cups Milk (I use whole milk)
- 3 or 4 Sweet Colored Mini Peppers
- 1 Box Fresh Mushrooms, Sliced
- 1/2 Medium Onion, Finely Diced
- 1 Handful Uncooked Spaghetti
- 1/2 Cup Parmesan Cheese Use More or Less...Your call!
- 1 Can Salmon, Skin and Bones Removed I use Wild Alaska Pink Salmon
- Fresh Parsley, Chopped
Instructions
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Bring large pot of water to a boil. Add salt to the water. Cook the pasta for several minutes LESS than suggested. While the pasta cooks melt the butter in a skillet. Saute the mushrooms. Then add the onions, peppers and celery and cook to soften. Next stir in flour. Cook and stir for a minute. Break up the bouillon cube and add to the mixture in the skillet. Add the milk and stir to combine all ingredients. Remove the skin and bones from the canned salmon and add salmon AND the can juices to the skillet. Stir carefully as to not break up the salmon too much. Stir in the partially cooked drained spaghetti. Add Parmeesan cheese and stir. Pour the mixture into a greased casserole dish. Top with more Parmesan cheese if desired. Bake at 350 degrees for about 20-30 minutes or until bubbly. Remove from oven and allow to sit for about 15 minutes to firm up. Sprinkle with fresh parsley or other herbs if desired. Serve with a green salad and dinner is served!
I would try this but I hate salmon !- will be doing others for this season!!
Love Ya
Ha Linda! You make me laugh out loud! I need to find out what you LIKE…so I can start sharing recipes for things you actually may want to cook! (Love and hugs to you too!)
Meemaw
Yum, thank you for this! What size can do you recommend for a casserole? Ooh, and there’s no need to spend time removing the skin and bones; they’re cooked under so much pressure that they will blend in nicely with a fork and be all but undetectable. Plus, they add all the good nutrients!
Thanks for your great question! I think I used a 1 1/2 or 2 quart casserole dish. (It’s in my Florida kitchen…and I’m still up North in the Heartland. it IS almost time for these old Snowbirds to make the trek South once again!) I do love the bones in canned salmon. In fact I usually pick them out…and EAT them myself!! I do remove the skin and the dark patches of salmon since I think it has an “off” flavor. It’s not harmful but it’s just not very appetizing in my opinion. I hope you like the casserole…and please let me know when you’ve tried it!
XOXO
Meemaw