Martha Stewart Salmon Noodle Casserole

Martha Stewart salmon noodle casserole is an easy, make ahead comfort food swap that uses fresh salmon instead of canned tuna. Tossed with cavatappi, frozen peas, dill, and lemon in a simple milk sauce, this family dinner bakes in under an hour.

Pair it with a crisp green salad for a spring weeknight meal or a casual dinner party. Cook the cavatappi four minutes short of al dente, since it finishes in the oven and stays firm.

Martha Stewart Salmon Noodle Casserole

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

495

kcal

Flaky salmon in a silky milk sauce with bright lemon zest, snappy peas, and tender cavatappi, baked until golden and bubbling.

Ingredients

• 3/4 pound cavatappi or other short pasta
  

• Coarse salt and freshly ground pepper
  

• 8 ounces unthawed frozen peas (1 1/2 cups)
  

• 3 tablespoons unsalted butter
  

• 1/4 cup all-purpose flour
  

• 3 cups whole milk
  

• 3/4 pounds salmon, skinned and cut into 1-to-1 1/2-inch pieces
  

• 1 teaspoon finely grated lemon zest, plus lemon wedges for serving (optional)
  

• 1/2 cup chopped scallions, plus more for serving (from 2 scallions)
  

• 1/2 cup chopped fresh dill, plus more for serving
  

• Toasted pumpernickel bread, crumbled, for serving (optional)
  

Directions

• Cook the pasta: Preheat oven to 375°F. Cook pasta in a large pot of salted boiling water 4 minutes less than instructed on pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.
• Make the sauce: Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring, 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes.
• Combine the filling: Combine pasta mixture, milk sauce, salmon, lemon zest, scallions, dill, and reserved pasta water in a bowl. Season with salt and pepper.
• Bake the casserole: Transfer to a 2 1/2-quart baking dish. Cover with parchment-lined foil; bake until salmon is just opaque, 20 to 25 minutes.
• Serve: Top with lemon wedges, more scallions and dill, and crumbled pumpernickel bread.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan, Microplane zester grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned salmon instead of fresh in this casserole?

Two drained 5-ounce cans of cooked salmon work as a direct substitute for the fresh salmon. Pat the canned salmon dry before folding it in so the sauce does not get watery, and break it into chunks roughly the same 1-to-1 1/2-inch size called for in the recipe.

How do I store and reheat leftover salmon noodle casserole?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat covered at 350°F for about 15 minutes, or microwave individual portions for 1 to 2 minutes. Add a splash of water or broth before reheating to keep the sauce from drying out.

Can I make this salmon casserole ahead of time?

Assemble the full casserole through step 3, cover the baking dish, and refrigerate for up to 1 day. When you bake it the next day, add a few extra minutes to make sure the salmon is cooked through and the center is hot. This makes it a solid option for weeknight meal prep or a Sunday setup.

What pasta works best if I cannot find cavatappi?

Ziti, fusilli, rigatoni, or small shells all catch the creamy sauce the same way cavatappi does. Stick with a short, ridged, or hollow shape so the sauce clings to each piece. Cook whichever pasta you pick four minutes less than the package time, since it finishes cooking in the oven.

Why did my noodle casserole turn out mushy?

The pasta was boiled too long before baking. Martha’s recipe calls for cooking it 4 minutes less than the package instructions so it goes into the oven firm and finishes to al dente while it bakes. If the noodles are soft before they hit the dish, they will be overcooked by the time the salmon is done.