Quickie Salmon-Potato Casserole
Submitted by rknrbn
Creamy salmon casserole with potato soup, celery, and a crunchy shredded wheat topping. Ready in 30 minutes using pantry staples and canned salmon.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis vintage casserole deserves a comeback for busy weeknights when you need something warm, filling, and fast.
Canned salmon makes this incredibly budget-friendly and pantry-friendly, while condensed potato soup creates a creamy base without any extra steps.
The genius finishing touch? Crushed shredded wheat biscuits dotted with butter that toast under the broiler into a crispy, golden crown.
From can to table in 30 minutes flat, with only one dish to wash.
Pro Tips
- Remove dark skin and bones from canned salmon for better texture
- Use evaporated milk for extra creaminess without watering down the sauce
- Watch carefully under the broiler so the wheat topping doesn’t burn
- Let the casserole rest 5 minutes before serving so the sauce thickens
Variations
- Substitute canned tuna for the salmon
- Add frozen peas or green beans in the last 10 minutes of baking
- Use crushed cornflakes or panko instead of shredded wheat for the topping
Ingredients
Directions
Drain salmon; remove dark skin and bones. Break salmon into 1 inch pieces. Heat potato soup with milk, celery, salt and pepper; add salmon. Pour mixture into a well-greased casserole. Cover with shredded wheat; dot with butter. Place under broiler a few minutes to brown.
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