Salmon Pasta Casserole | Cook for Your Life
Salmon Pasta Casserole- anti-cancer recipes- cook for your life

Salmon Pasta Casserole

Rated 4 out of 5
4 out of 5 stars (based on 64 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

Ideal for any event, this Salmon Pasta Casserole is a great crowd pleaser. Classically delicious, the salmon adds a delightful twist of flavor, not to mention a nice boost of protein and surprising source for...


  • 1 pound whole wheat penne pasta
  • 4 tablespoons butter
  • ½ cup minced onion
  • 2 tablespoons flour
  • 2 cups low-fat milk
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • Salt to taste
  • 8 ounces canned salmon, drained, flaked, skin and bones removed
  • 1 ½ cups shredded sharp cheddar cheese
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Nutrition Facts


540 cals


19 g

Saturated Fat

10 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g


65 g


7 g


3 g


27 g


578 mg


  1. Cook pasta until just al dente according to package instructions.
  2. To make the sauce, melt the butter in a medium saucepot. Add the onion and sauté until transparent. Add the flour, and stir until combined. Cook for one minute or until the flour turns a light brown.
  3. Slowly stir in the milk. Cook, stirring constantly, until smooth and thick. The mixture should coat the back of a wooden spoon. Add lemon juice, parsley and season with salt.
  4. Spoon pasta into a greased casserole dish. Spread the salmon evenly over the top. Pour on third of the sauce over the pasta and salmon. Sprinkle 3/4 cup of cheese over it. Pour the rest of the sauce over it, and sprinkle with the remaining cheese.
  5. Bake at 375°F for 25 minutes, or until hot and lightly browned.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society