Creamy Salmon Casserole Recipe

Creamy Salmon Casserole
submitted by sumit at


Preparation Time5 MinCooking Time55 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings6
MethodMain Ingredient
Interest Group


 Canned salmon15 1⁄2 Ounce, drained, with liquid reserved and flaked (1 can)
 Margarine1 Teaspoon
 Celery stalk1 Medium, diced
 Green pepper1 Medium, diced
 Skim milk1 Cup (16 tbs)
 Cornstarch1 1⁄2 Tablespoon, softened in 1 1/2 tablespoons cold water
 Cold water1 1⁄2 Tablespoon
 Salt1⁄4 Teaspoon
 Dill weed1⁄2 Teaspoon
 Frozen peas10 Ounce, thawed (1 package)
 Hard boiled eggs4 , sliced

Nutrition Facts

Serving size

Calories 253 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.6%

Saturated Fat 1.5 g7.3%

Trans Fat 0 g

Cholesterol 180.2 mg

Sodium 543.6 mg22.6%

Total Carbohydrates 14 g4.6%

Dietary Fiber 2.7 g11%

Sugars 5.5 g

Protein 23 g45.7%

Vitamin A 27.5% Vitamin C 49%

Calcium 9% Iron 8.4%

*Based on a 2000 Calorie diet


1) Preheat oven to 375° F.

2) Take a saucepan and melt margarine in it. Add green pepper and celery. Cook for about 5 minutes or until vegetables turn tender.
3) Add milk and the salmon liquid.
4) When mixture becomes hot, add water and cornstarch. Keep stirring constantly until mixture thickens.
5) Season with dill weed and salt.
6) Take a 1 1/2 quart casserole and arrange half the peas in it. Layer with half the egg slices and then with half the salmon.
7) Repeat the layering.
8) Gently spoon the prepared sauce on top.
9) Cover and bake for about 25 minutes or until all the ingredients are thoroughly heated.

10) Remove from oven and serve in the same dish.