Creamy Salmon Casserole

Creamy Salmon Casserole


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This creamy casserole is a great meal for when the weather is getting warmer. It goes great with a side of crusty bread, too!

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Chicago, IL

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 1 can of salmon, de-boned
  • 1 can of evaporated milk
  • 1 package of instant potatoes
  • 1 bunch of asparagus, halved
  • 1 cup of peas
  • 2 cups of mozzarella, shredded
  • 3 tablespoons of butter
  • 2 tablespoons of flour
  • 1 teaspoon of dry mustard
  • Salt and pepper, to taste

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As the oven preheats to 350 degrees, prepare the potatoes as described on the package then add into a flower tipped piping bag. Next, melt the butter in a saucepan then stir in the flour, dry mustard, salt, and pepper. Slowly stir in the milk and let simmer until thick. Stir in the asparagus, peas, and mozzarella. Pour the mixture into a greased casserole dish and pipe the mashed potatoes on top. Bake for 30 minutes. Serve and enjoy!

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