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No-Fuss Salmon Casserole

(6 Votes)
SERVES
6
COOK TIME
45 Min

Hit the pantry instead of the high seas for the main ingredient in this easy salmon casserole that's so rich and thick it almost tastes like a hearty soup.

What You'll Need:
  • 2 (15-ounce) cans red salmon, drained and flaked (skin and bones discarded)
  • 2 (10 -ounce) cans condensed cream of celery soup
  • 1 (14-ounce) can sliced carrots, drained
  • 4 cups cooked elbow macaroni
  • 1 small onion, finely chopped
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 1 cup milk
  • 1/4 teaspoon black pepper
  • 1/2 cup plain dry bread crumbs
  • 2 tablespoons butter, melted
What To Do:
  1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray, set aside.
     
  2. In a large bowl, combine salmon, soup, carrots, macaroni, onion, cheese, milk, and pepper; mix well. Spoon mixture into prepared baking dish.
     
  3. In a small bowl, combine bread crumbs and butter; mix well then sprinkle evenly over casserole.
     
  4. Bake 45 to 50 minutes, or until heated through and topping is golden.
     
Note

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