Why You’ll Love This Recipe
This casserole balances the rich flavor of salmon with a crunchy, golden parmesan topping. It’s simple to prepare, packed with protein, and combines creamy textures with crisp, cheesy goodness. Plus, it’s versatile—you can swap in your favorite veggies or grains to suit your preferences.
Ingredients
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1 1/2 pounds salmon fillets, skin removed
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2 cups cooked pasta (penne, rotini) or cooked rice
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1 1/2 cups broccoli florets, steamed or blanched
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1 cup shredded mozzarella cheese
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1 cup grated Parmesan cheese, divided
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1 cup sour cream or Greek yogurt
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1/2 cup mayonnaise
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1/4 cup chopped green onions
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2 cloves garlic, minced
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1 tsp dried dill or fresh dill
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Salt and freshly ground black pepper to taste
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1 tbsp olive oil or melted butter (for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. -
Prepare Salmon:
Bake or pan-sear salmon fillets until just cooked through (about 10-12 minutes). Flake into large chunks and set aside. -
Mix Filling:
In a large bowl, combine cooked pasta or rice, broccoli, mozzarella, half the Parmesan, sour cream, mayonnaise, green onions, garlic, dill, salt, and pepper. -
Combine with Salmon:
Gently fold in the flaked salmon, being careful not to break it up too much. -
Assemble Casserole:
Transfer mixture to prepared baking dish. -
Add Topping:
Mix remaining Parmesan with olive oil or melted butter and sprinkle evenly over the casserole. -
Bake:
Bake uncovered for 20-25 minutes or until the topping is golden and the casserole is heated through. -
Serve:
Let cool slightly before serving.
Servings and Timing
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Servings: 6
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Prep time: 20 minutes
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Cook time: 35 minutes
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Total time: 55 minutes
Variations
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Vegetable Swap: Use asparagus, peas, or spinach instead of broccoli.
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Cheese Alternatives: Substitute mozzarella with cheddar or Gruyère.
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Creamier: Add a splash of heavy cream or cream cheese to the filling.
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Gluten-Free: Use gluten-free pasta or rice.
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Herb Options: Try fresh parsley, thyme, or chives instead of dill.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the oven at 350°F until warmed through or microwave individual servings.
FAQs
Can I use canned salmon?
Yes, drain well and fold into the mixture.
How do I prevent the casserole from drying out?
Use sour cream or mayonnaise for moisture and avoid overbaking.
Can I prepare this ahead?
Yes, assemble and refrigerate before baking. Add a few extra minutes to baking time.
What side dishes go well?
Serve with a simple green salad, crusty bread, or steamed vegetables.
Can I freeze this casserole?
Freeze before baking in a suitable container for up to 2 months.
Can I add breadcrumbs on top?
Yes, mix breadcrumbs with Parmesan and butter for extra crunch.
Is this recipe kid-friendly?
Yes, the creamy texture and mild flavors appeal to all ages.
Can I make it dairy-free?
Use dairy-free cheese and substitutes for sour cream and mayonnaise.
What pasta works best?
Short pasta like penne, rotini, or shells hold the casserole well.
How do I store leftovers?
Cool completely and refrigerate in a sealed container.
Conclusion
Parmesan Crusted Salmon Casserole is a comforting, creamy, and cheesy dish that brings together tender salmon and hearty pasta with a crunchy parmesan topping. It’s an easy, crowd-pleasing meal that’s perfect for weeknights or special occasions, delivering satisfying flavors and textures in every bite
Parmesan Crusted Salmon Casserole
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 55-65 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Parmesan Crusted Salmon Casserole is a creamy, comforting casserole featuring tender salmon chunks baked with pasta or rice, broccoli, and a crispy, cheesy Parmesan topping. This hearty dish is perfect for family dinners or potlucks, combining rich flavors with satisfying textures in a simple, easy-to-make meal.
Ingredients
-
1 1/2 pounds salmon fillets, skin removed
-
2 cups cooked pasta (penne, rotini) or cooked rice
-
1 1/2 cups broccoli florets, steamed or blanched
-
1 cup shredded mozzarella cheese
-
1 cup grated Parmesan cheese, divided
-
1 cup sour cream or Greek yogurt
-
1/2 cup mayonnaise
-
1/4 cup chopped green onions
-
2 cloves garlic, minced
-
1 tsp dried dill or fresh dill
-
Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil or melted butter (for topping)
Instructions
-
Preheat Oven:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. -
Prepare Salmon:
Bake or pan-sear salmon fillets until just cooked through, about 10-12 minutes. Flake into large chunks and set aside. -
Mix Filling:
In a large bowl, combine cooked pasta or rice, broccoli, mozzarella, half the Parmesan, sour cream, mayonnaise, green onions, garlic, dill, salt, and pepper. -
Combine with Salmon:
Gently fold in the flaked salmon, taking care not to break it up too much. -
Assemble Casserole:
Transfer mixture to the prepared baking dish. -
Add Topping:
Mix remaining Parmesan with olive oil or melted butter. Sprinkle evenly over casserole. -
Bake:
Bake uncovered for 20-25 minutes, until topping is golden and casserole is heated through. -
Serve:
Let cool slightly before serving.
Notes
Substitute broccoli with asparagus, peas, or spinach.Use cheddar or Gruyère cheese in place of mozzarella for a different flavor.Add heavy cream or cream cheese for extra creaminess.Use gluten-free pasta or rice for a gluten-free version.Fresh herbs like parsley, thyme, or chives can replace dill.
