Easy Salmon Patties Casserole for a Cozy Weeknight Dinner
This casserole features tender salmon patties baked in a creamy sauce, making it a perfect choice for busy families.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Baking Dish
- Parchment Paper
Ingredients
- 2 cans Canned Salmon About 14.75 ounces each, drained and flaked.
- 1 cup Breadcrumbs Preferably whole wheat.
- 1 large Egg For binding the ingredients.
- 1 medium Onion Finely chopped.
- 1 stalk Celery Finely chopped.
- 2 cloves Garlic Minced.
- 1 tablespoon Dill Fresh or 1 teaspoon dried.
- to taste Salt
- to taste Pepper
- 1 can Cream of Mushroom Soup About 10.5 ounces.
- 1 cup Cheddar Cheese Shredded.
- 2 tablespoons Olive Oil For sautéing.
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add chopped onion and celery, sauté for 5-7 minutes until translucent.
- Flake the drained salmon into a large mixing bowl.
- Add the sautéed onion and celery to the salmon and mix gently.
- Incorporate breadcrumbs, egg, minced garlic, dill, salt, and pepper into the mixture.
- Form the mixture into patties, about 2-3 inches in diameter.
- Mix cream of mushroom soup with a splash of water or milk to thin it out.
- Spread a thin layer of the soup mixture in a greased baking dish.
- Place the salmon patties in a single layer over the soup mixture.
- Pour the remaining soup over the patties and sprinkle with cheddar cheese.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Consider adding vegetables or different herbs for variations.