Macaroni and Salmon Casserole

by , July 4, 2017
macaroni and cheese
Diana Rattray

This easy macaroni and cheese casserole includes flaked canned salmon and a crunchy bread crumb topping. Feel free to replace the salmon with tuna or diced leftover ham. Add more cheese if you'd like.

Serve the casserole with a salad or fresh sliced tomatoes.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes



  1. Flake the salmon and pick it over, discarding any bones and skin. Set aside.
  2. Butter a 2-quart baking dish. Heat oven to 375 F.
  3. Cook macaroni in boiling salted water following package directions; drain well.
  4. Melt 4 tablespoons of the butter in a medium saucepan over medium-low heat. Stir in salt, pepper, and flour, stirring until smooth and bubbly. Gradually stir in milk. Continue to cook over low heat, stirring constantly, until thickened. Add a small amount of the hot mixture to the beaten eggs, whisking to incorporate quickly.
  5. Return egg mixture back to the saucepan mixture; whisk to blend well. Add the cheese, pimiento, lemon juice, Worcestershire sauce, salmon, and hot drained macaroni.
  6. Turn the macaroni mixture into the prepared baking dish.
  7. Melt the remaining 2 tablespoons of butter and toss with the bread crumbs until well blended. Sprinkle over the casserole.
  8. Bake for 25 to 30 minutes. Let stand for 5 minutes; cut into squares to serve.

Makes 4 Servings

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