Home > Recipes > Casseroles > Salmon Pasta Casserole

Salmon Pasta Casserole

Name: Salmon Pasta Casserole
Prep time: 30

(44 votes, average: 3.73 out of 5)

30 min prep

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...

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

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

540 cals

Fat

19 g

Saturated Fat

10 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

65 g

Sugar

7 g

Fiber

3 g

Protein

27 g

Sodium

578 mg

Directions

Cook pasta until just al dente according to package instructions.
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.
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.
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.
Bake at 375°F for 25 minutes, or until hot and lightly browned.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.