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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¼ 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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1½ cups frozen peas, thawed
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8 oz shredded cheddar cheese
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½ cup dried breadcrumbs
Instructions
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Preheat the 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 the eggs until blended.
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Stir in the cream of mushroom soup, thyme, and black pepper until combined.
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Gently fold in the salmon, bell pepper, onion, peas, half of the cheese, and half of the breadcrumbs.
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Pour the 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 the oven and sprinkle the remaining cheese and breadcrumbs evenly on top.
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Return to the oven for an additional 5 minutes, until cheese melts and breadcrumbs are golden.
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Let cool for 5–10 minutes before serving.
Notes
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For a healthier version, you can use whole wheat breadcrumbs.
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This casserole is a great option for meal prep and can be stored in the fridge for up to 3 days.
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If you prefer a more flavorful twist, try adding a pinch of garlic powder or smoked paprika to the mixture
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 195mg