This Easy Baked Salmon Cake Casserole is a simple and tasty dish that’s perfect for busy days. With flaky salmon, creamy sauce, and a crispy topping, it’s a real winner!
Honestly, it’s a great way to sneak in some fish without any fuss. I love making it ahead and enjoying the leftovers—if there are any! Who can resist that crunch on top? 😋
Key Ingredients & Substitutions
Salmon: Canned salmon is super convenient, but fresh cooked salmon is also great. If you’re looking for alternatives, you could try canned tuna or even shredded chicken for a different flavor.
Mashed Potatoes: You can use store-bought mashed potatoes or make your own. If you’re looking for a lighter option, sweet potatoes work well too, giving a slight sweetness and a beautiful color.
Mayonnaise: Mayo brings creaminess to the dish. If you want a healthier option, Greek yogurt can replace mayonnaise while still adding creaminess.
Cheddar Cheese: I love cheddar for its sharpness. If you’re not a fan, feel free to use Monterey Jack or even a dairy-free cheese if you prefer.
How Do I Get the Perfect Texture for the Casserole?
Getting the right texture is key to making this casserole satisfying. You want it to be creamy inside with a crispy top. Here are some tips:
- Mix the ingredients gently to keep the salmon flaky. Over-mixing can break it down too much.
- Spread the mixture evenly in the baking dish. This helps it cook evenly.
- Don’t skip the butter on the crackers or breadcrumbs. It makes a huge difference for that golden crunch.
Easy Baked Salmon Cake Casserole
Ingredients You’ll Need:
- 2 (14.75 oz) cans of salmon, drained and flaked (or about 1 lb cooked fresh salmon, flaked)
- 2 cups mashed potatoes (prepared or leftover)
- 1/2 cup mayonnaise
- 2 large eggs
- 1/4 cup finely chopped onion
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1/2 cup crushed crackers or breadcrumbs (for topping)
- 2 tablespoons butter, melted (for topping)
- Optional: chopped fresh parsley for garnish
Total Time Needed:
This Easy Baked Salmon Cake Casserole takes about 10 minutes to prepare, plus 30 to 35 minutes to bake in the oven. So, you’ll be enjoying a delicious meal in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). To prevent sticking, grease a 9×9-inch baking dish lightly with cooking spray or oil.
2. Combine the Ingredients:
In a large mixing bowl, combine the flaked salmon, mashed potatoes, mayonnaise, eggs, chopped onion, Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until everything is well blended, but be careful not to break up the salmon too much!
3. Spread in the Dish:
Transfer the mixture into the prepared baking dish and spread it out evenly to ensure uniform baking.
4. Add the Cheese:
Sprinkle the shredded cheddar cheese evenly over the salmon mixture for that delicious cheesy flavor.
5. Prepare the Topping:
In a small bowl, combine the crushed crackers or breadcrumbs with melted butter. Mix well. Then, sprinkle this mixture evenly over the cheese layer to create a crispy topping.
6. Bake the Casserole:
Place the baking dish in the oven and bake uncovered for 30 to 35 minutes. You want it to be hot throughout and have that lovely golden-brown topping.
7. Cool and Serve:
Once it’s done baking, take it out of the oven and let it cool for a few minutes. If you like, garnish with chopped fresh parsley for a pop of color.
8. Enjoy!
Serve the casserole warm along with a fresh green salad or some steamed vegetables for a complete meal. Enjoy your delicious Easy Baked Salmon Cake Casserole!
Frequently Asked Questions (FAQ)
Can I Use Fresh Salmon Instead of Canned?
Absolutely! About 1 lb of cooked fresh salmon (flaked) can be used in place of the canned salmon. Just ensure it’s fully cooked and nicely flaked before mixing it into the casserole.
What If I Don’t Have Mashed Potatoes?
No worries! You can substitute the mashed potatoes with cooked and mashed sweet potatoes or even use cooked quinoa for a different texture and flavor. Both options work well in this casserole.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven until warmed through. If reheating in the oven, cover with foil to keep it from drying out.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate for up to a day before baking. Just add a few extra minutes to the baking time if cooking straight from the fridge.
