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.
Tips & Substitutions
For a twist, consider substituting the canned salmon with canned tuna, a fantastic alternative for those who prefer a milder flavor. You can also add fresh herbs like dill or parsley for added freshness. If you want to cut down on calories, use low-fat margarine and cheese. This dish is versatile; feel free to swap in your favorite frozen vegetables for the peas.
Serving Suggestions
Serve the Salmon Sandwich Bake warm, garnished with dill pickles for a tangy contrast. It pairs beautifully with a side salad or steamed vegetables for a complete meal. You can also enjoy it with a dollop of sour cream or yogurt on top for added creaminess. For more inspiration, browse other American recipes for similar comforting dishes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the sandwich bake in a preheated oven at 350°F for about 15-20 minutes, or until heated through. Cover with foil to prevent over-browning if needed. This makes for a quick and satisfying meal later on.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Sandwich Bake contains roughly 854 calories, with 24g protein, 82g carbohydrates, and 49g fat. It is an excellent source of vitamin A (80% of the Daily Value), calcium (60% of the Daily Value), and protein (49% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1347mg per serving (59% 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, you can use fresh salmon! Just cook it first, then flake it into the mixture. Be sure to season it well to enhance the flavor. Fresh salmon will give the dish a different texture and taste, making it even more delightful.
What can I substitute for the cream of shrimp soup?
If you can't find cream of shrimp soup, you can use cream of mushroom or cream of chicken soup as a substitute. Alternatively, you can create your own by combining heavy cream with sautéed shrimp, garlic, and seasonings for a homemade version that suits your taste.
Can I freeze the Salmon Sandwich Bake?
Yes, this dish can be frozen before baking. Assemble it in a freezer-safe container, cover tightly, and freeze for up to 2 months. When ready to bake, simply thaw in the refrigerator overnight and then bake as directed. This is a great way to prepare meals in advance.
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).