Description
This creamy, cheesy salmon casserole is a hearty and satisfying dish that’s packed with protein and full of flavor. Made with flaked salmon, cheddar cheese, and crispy breadcrumbs, it’s perfect for a quick dinner or meal prep!
Ingredients
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4 large eggs
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1 can (10.75 oz) condensed cream of mushroom soup
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1 teaspoon dried thyme
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1/4 teaspoon freshly ground black pepper
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15 oz cooked salmon, flaked (canned or homemade)
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1 red bell pepper, diced
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1 white onion, diced
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1 1/2 cups frozen peas, thawed
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8 oz shredded cheddar cheese
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1/2 cup dried breadcrumbs
Instructions
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Preheat oven to 350°F (175°C). Grease an 11×7-inch baking pan with butter or nonstick spray.
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In a large mixing bowl, whisk eggs until blended.
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Stir in cream of mushroom soup, thyme, and black pepper until combined.
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Gently fold in salmon, bell pepper, onion, peas, half of the cheese, and half of the breadcrumbs.
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Pour mixture into the prepared baking dish, spreading evenly.
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Bake for 40 minutes, or until heated through and slightly browned at the edges.
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Remove from oven and sprinkle remaining cheese and breadcrumbs evenly on top.
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Return to the oven for 5 more minutes, until cheese melts and breadcrumbs are golden.
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Let cool for 5–10 minutes before serving.
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Pro Tip: For extra cheesiness, add ¼ cup grated Parmesan to the salmon mixture before baking!
Notes
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Use canned or freshly cooked salmon.
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Swap cheddar for Swiss or mozzarella for a different flavor.
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Serve with a side salad or roasted vegetables.
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Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 375 kcal
- Sugar: 4g
- Sodium: 580
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 155mg