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Salmon Broccoli Casserole

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Submitted by Lenita

Salmon broccoli casserole with cream of celery soup, Parmesan, mushrooms, dill, and seasoned croutons. A pantry-friendly one-dish dinner using canned salmon.

YIELD

4 servings

PREP

40 min

COOK

20 min

READY

60 min

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.

Ingredients

7 ½ 216.8
OUNCES ML/G CANNED SALMON
10 289
OUNCES ML/G BROCCOLI, FROZEN
chopped
79
CUP ML ONIONS
chopped
1 15
TABLESPOON ML BUTTER
1 1
CAN CAN SOUP, CREAM OF CELERY
canned, undiluted
2 30
TABLESPOONS ML LEMON JUICE
1 1
LARGE EACH EGG
beaten
¼ 59
CUP ML PARMESAN CHEESE
grated
½ 2.5
TEASPOON ML DILL WEED
dried
0.6
TEASPOON ML BLACK PEPPER
1 ½ 355
CUPS ML CROUTON
seasoned, or 1 cup dried bread crumbs
8 231.2
OUNCES ML/G MUSHROOMS
drained

Directions

Drain salmon, reserving liquid.

Remove skin and bones.

Break into chunks; set aside.

Cook broccoli according to directions on package and drain.

Sauté onion in butter, add soup, heat thoroughly.

Stir in lemon juice, egg, cheese, dill weed, pepper, mushrooms and reserved salmon liquid.

Blend in salmon, broccoli and croutons; place in a greased shallow baking dish .

Bake at 325 for 20 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 284 46% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 1116mg 47%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 12%
Sugars g
Protein 41g
Vitamin A 19% Vitamin C 53%
Calcium 29% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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