“My DH loves simple food that takes him back to his childhood. I concocted this salmon casserole and he and Jr absolutely love it. It's not dietetic, but then ... life's too short, right? A lot of this recipe is "touch and go", ie, don't like/have the ingredient? Use something else, instead.”
1 casserole

Ingredients Nutrition

  • 1 lb canned pink salmon, flaked
  • 1 34 cups salmon liquid (mixture of salmon liquid and milk)
  • 3 tablespoons flour
  • 3 tablespoons butter or 3 tablespoons cooking spray, as needed
  • 18 cup finely diced onion
  • 13 cup finely diced celery
  • 1 -2 cup crushed potato chips or 1 -2 cup crackers or 1 -2 cup corn flakes
  • 2 cups cooked peas, drained
  • 4 hardboiled egg, sliced
  • salt and pepper, to taste
  • paprika
  • garlic powder, to taste
  • cheddar cheese, grated,to taste


  1. Heat oven to 350.
  2. You'll also need a 2 quart casserole- make that 3 if you want, my 2 quart was filled pretty high.
  3. Melt butter/spray and saute onion and celery till partially tender.
  4. Blend in flour, salt and pepper, garlic powder.
  5. (I didn't add salt because salmon is salty and you'll be adding chips, too).
  6. Slowly add liquid while stirring, until smooth and thickened.
  7. Fold flaked salmon into sauce.
  8. You may also add cheese here, if you want.
  9. Grease your casserole dish and sprinkle bottom with 1/3 of chips or crackers, add 1/3 of salmon mixture, 1 cup of peas and 1 layer of egg.
  10. Repeat.
  11. Finish with last third of salmon mixture and top with chips, (I did add another layer of egg too, and probably cheese, then topped with the chips).
  12. Sprinkle with cheese if desired and paprika.
  13. Bake covered at 350 for 20-30 minutes till bubbling- you may want to remove the cover for a browned look towards the end.
  14. Serve hot!

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