Salmon Loaf Casserole
A savory salmon loaf casserole combining tender canned salmon, fresh vegetables, and a crispy breadcrumb topping, perfect for a comforting family meal or quick dinner.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Combine canned salmon, milk, bread crumbs, eggs, chopped onion, melted butter, lemon juice, salt, pepper, and chopped bell pepper in a bowl.
- Mix well until all ingredients are evenly incorporated.
- Transfer the mixture into a greased baking dish.
- Bake in the preheated oven for 30 minutes until golden and cooked through.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of milk, which adds creaminess without excess fat. You can also substitute the canned salmon with canned tuna for a different flavor profile. Adding fresh herbs like dill or parsley enhances the taste significantly. If you prefer a spicier kick, include diced jalapeños or a dash of hot sauce in the mixture.
Serving Suggestions
Serve the salmon loaf casserole with a fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with a side of mashed potatoes or rice. For a more festive touch, consider serving it alongside a creamy dill sauce or squeeze of lemon. This dish also works well as a filling brunch option, similar to Mexicali Crab Egg Loaf(Great For Brunch Or Breakfast).
Storage & Reheating
Store leftover salmon loaf casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 15 minutes, ensuring it stays moist by covering with foil during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Loaf Casserole contains roughly 436 calories, with 12g protein, 52g carbohydrates, and 21g fat. It is an excellent source of vitamin C (163% of the Daily Value), protein (24% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2054mg per serving (89% 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 freeze the salmon loaf casserole?
Yes, you can freeze the salmon loaf casserole before or after baking. If freezing before baking, assemble the mixture in a greased dish, cover tightly, and freeze for up to 3 months. When ready to cook, thaw in the refrigerator overnight and bake as directed. If freezing after baking, cool completely before wrapping and storing.
What can I use instead of bread crumbs?
If you don't have bread crumbs, you can use crushed crackers, oats, or panko for a crunchier texture. Gluten-free options like crushed rice cereal or almond flour can also work well. Adjust the quantity slightly, as different substitutes may absorb moisture differently.
How do I know when the casserole is done?
The casserole is done when it is golden brown on top and firm to the touch. You can also check with a toothpick; it should come out clean when inserted in the center. The internal temperature should reach 165°F (74°C) to ensure it is fully cooked.
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).