Salmon Mac and Cheese23 Reviews
- Prep: 20 min
- Cook: 1 hr 10 min
- Ready In: 1 hr 45 min
“This is a salmon version of a tuna casserole. You can use tuna in this as well. I made this up in college when I needed to make something that would use up stuff I had in the kitchen.” - by PIXIE2
Original recipe yields 8 servings
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.
- Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool.
- Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.
- Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.
- Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.
Amount Per Serving (8 total)
- 581 cal
- 25.3 g
- 61 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"Pure comfort food!! To avoid a trip to the store, I used mezze penne instead of elbow, chicken stock in place of veg stock & frozen veggies in place of canned. The seafood seasoning in this is spot o..." See moren, don't be shy with it. I was leary of the red wine vinegar, but decided to go ahead and add it in and I am so glad I did. This is a really good dish! I am already looking forward to the leftovers. Thanks for sharing your recipe, Pixie!!"
"We're not fans of peas, so what I did was saute some fresh carrot with orange pepper, the onion and a little garlic and added it to the noodle mixture. I used Green Giant's yellow and white corn, Crac..." See moreker Barrel's 2% white cheddar and added a little dijon and Frank's Hot Sauce. Very good "tuna" casserole. I liked that it helped me use some stray cans of food in my pantry plus I could throw in some fresh veg and get away with it. I think next time I might cut back on the noodles and double up on the veg. Maybe make a little more sauce as we like a saucier cheese sauce on our mac and cheese/tuna casseroles. I think this might be our new "tuna" casserole, Pixie! My husband, who claims to hate salmon, ate two bowls! EDITED: Even better the next day. Rewarms well."
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