Salmon Casserole Baked In Sour Cream
This delicious salmon casserole combines the rich flavors of salmon with tangy sour cream and a hint of lemon. Baked until bubbly, it offers a satisfying, creamy dish that pairs wonderfully with a side salad or crusty bread. Perfect for family dinners or a comforting weeknight meal.
Ingredients
Instructions
- Place salmon liquid in mixing bowl, add lemon juice, salt, pepper, sour cream, and dill weed.
- Mix to smooth sauce.
- Break salmon into large chunks; place in greased 1-quart casserole.
- Pour sour cream sauce over salmon.
- Spread with onion; sprinkle with parsley.
- Cover and bake at 350° for 30 minutes.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of sour cream. If you're out of dill weed, fresh dill can be an excellent substitute. To enhance flavor, add a dash of hot sauce or a sprinkle of garlic powder to the sauce. This dish can also be easily adapted for a Tuna Casserole by replacing salmon with canned tuna.
Serving Suggestions
Serve the casserole with a side of steamed vegetables or a crisp green salad for a balanced meal. It pairs beautifully with Hidden Valley Ranch Oyster Crackers for added crunch. For a heartier option, consider serving it over rice or with crusty bread to soak up the delicious sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20 minutes or until heated through. Avoid microwaving, as it can make the casserole soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Casserole Baked In Sour Cream contains roughly 321 calories, with 14g protein, 49g carbohydrates, and 10g fat. It is an excellent source of iron (80% of the Daily Value), vitamin C (46% of the Daily Value), and potassium (39% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1936mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned salmon?
Yes, you can use fresh salmon. Just cook it first, then flake it and mix it into the casserole. Adjust the cooking time as fresh salmon will require less time to bake.
Is this casserole suitable for freezing?
Yes, this casserole can be frozen. Allow it to cool completely, then cover tightly and freeze for up to 2 months. Thaw in the refrigerator before baking, and you may need to adjust the baking time.
What can I serve with salmon casserole?
Pair the salmon casserole with a simple green salad or some roasted vegetables for a healthy side. For a comforting touch, serve it alongside mashed potatoes or rice to soak up the flavorful sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).