Salmon Sandwich Bake
A savory baked salmon sandwich casserole with melted cheese, olives, peas, and a creamy shrimp soup sauce, perfect for a comforting family dinner or brunch.
Ingredients
- 12 slices sandwich bread ⓘ
- 1/4 cup soft margarine ⓘ
- 2 teaspoons mustard ⓘ
- 14 ounces canned red or pink salmon (2 cans) ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 1/4 cup sliced olives ⓘ
- 1 small onion, chopped ⓘ
- 10 ounces frozen peas ⓘ
- 1/4 cup milk ⓘ
- 1 can condensed cream of shrimp soup ⓘ
- dill pickles (optional) ⓘ
Instructions
- Toast the bread and trim off the crusts.
- Mix the margarine and mustard, then spread over one side of each toasted bread slice.
- Arrange 6 slices, buttered side up, in an ungreased baking pan.
- Preheat the oven to 350°F.
- Drain the salmon and flake it into a bowl.
- Add the shredded Cheddar cheese, sliced olives, chopped onion, frozen peas, milk, and condensed cream of shrimp soup to the salmon. Mix well.
- Place the remaining toasted bread slices over the salmon mixture, buttered side down.
- Bake in the preheated oven for approximately 25 minutes or until hot and bubbly.
Nutrition & Diet Analysis (per serving)
675
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).