Salmon-Corn Casserole
A creamy salmon and corn casserole with cheesy topping, perfect for family dinners or casual gatherings, combining savory flavors and comforting textures.
Ingredients
Instructions
- Drain and flake the canned salmon.
- Saute chopped onion in 2 tablespoons of butter until tender.
- Combine the flaked salmon, sautéed onion, chopped green pepper, milk, eggs, cream-style corn, 1 cup cracker crumbs, shredded Cheddar cheese, salt, and pepper.
- Pour the mixture into a greased casserole dish.
- Cover the top with 1/4 cup cracker crumbs and dot with 1 tablespoon butter.
- Bake at 350°F for 45 minutes until golden and bubbly.
Tips & Substitutions
For added flavor, consider using fresh herbs like dill or parsley. If you don't have Cheddar cheese, any mild cheese will work well. You can also replace the canned salmon with tuna for a different twist, similar to recipes like Tuna Quickie. Make sure to sauté the vegetables until they're soft to enhance their sweetness.
Serving Suggestions
This casserole pairs wonderfully with a fresh green salad or steamed vegetables for a well-rounded meal. You might also enjoy it alongside crusty bread or rice. For a more substantial meal, serve it with a side of mashed potatoes, similar to what you might find in American recipes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon-Corn Casserole contains roughly 1046 calories, with 18g protein, 86g carbohydrates, and 71g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (36% of the Daily Value), and iron (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 560mg per serving (24% 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?
Yes, fresh salmon can be used, but you'll need to cook it first. Poach or bake the salmon until fully cooked, then flake it into the mixture. This will give your casserole a fresher taste and texture.
What can I substitute for cream-style corn?
If you don't have cream-style corn, you can blend regular corn with a bit of milk until smooth. Alternatively, you can use a mixture of canned corn and a small amount of cream or milk to achieve a similar consistency.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking stage, cover it tightly, and store it in the fridge for up to a day. When ready to bake, just add a few extra minutes to the cooking time to ensure it's heated through.
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).