Salmon Casserole
Flavorful salmon macaroni casserole with sautéed garlic, celery, bell pepper and onion in cream of mushroom soup, loaded with cheddar and parmesan, topped with flavored potato chips.
Ingredients
- 6 oz canned salmon, drained
- 2 cup cooked elbow macaroni
- 10 0.8 oz cream of mushroom soup
- 0.8 cup low-sodium chicken broth
- 1 cup celery, diced
- 0.5 medium bell pepper, diced
- 0.5 large onion, minced
- 5 clove garlic, minced
- 1 cup shredded cheddar cheese
- 2 tbsp Parmesan cheese
- 0.3 tsp dry dill
- 0.3 tsp white pepper
- 1/8 tsp black pepper
- 0.3 tsp salt
- 1 cup crushed flavored potato chips for topping
Instructions
- 1
Preheat oven to 360°F. Cook macaroni until slightly crisp-done; drain.
- 2
Heat oil in skillet; fry some garlic briefly, then add celery and bell pepper and sauté 3 minutes; add onions. Sauté until onions start to turn light yellow.
- 3
Whisk condensed mushroom soup and chicken broth together. Add all spices, remaining garlic and Parmesan cheese.
- 4
Add sautéed vegetables, salmon (drained, broken up) and cheddar cheese to soup mixture. Gently mix in cooked macaroni.
- 5
Spoon into lightly greased 9x9 baking dish. Sprinkle crushed flavored potato chips thickly over top.
- 6
Bake about 30 minutes or until casserole is bubbly.