Salmon Broccoli Casserole

A solid pantry-raid casserole that turns canned salmon and frozen broccoli into a satisfying one-dish dinner.

Cream of celery soup is the sauce base, sauteed with onion and mixed with lemon juice, a beaten egg, Parmesan, dill, mushrooms, and the reserved salmon liquid. That canning liquid is packed with flavor and omega-3s, so don’t dump it down the drain. It thins the soup base to the right consistency and adds a deeper salmon taste throughout.

Seasoned croutons mixed right into the casserole add crunch and body. They soften slightly around the edges during baking but keep enough texture to contrast with the creamy filling. Twenty minutes in the oven is just enough to set the egg, melt the cheese, and bring everything together.

Kitchen Tips

• Remove the skin and bones from the canned salmon before chunking. The bones are edible and calcium-rich, but the texture puts some people off.
• Don’t overcook the frozen broccoli before adding to the casserole. It cooks more in the oven, so slightly underdone is better.
• Use a shallow baking dish for more surface area and a better ratio of golden top to creamy filling.

Variations

• Use canned tuna instead of salmon for a classic tuna-broccoli casserole.
• Swap cream of celery for cream of mushroom soup for a more mushroom-forward flavor.
• Top with extra croutons or buttered breadcrumbs before baking for a crunchier crust.