J-Lyn's Awesome Salmon Casserole

I improvised this salmon casserole with items I had on hand in my pantry. I've never been big on casseroles (if you've had my mom's cooking, you'd understand why), but they are definitely an easy way to use up items that would otherwise be sitting in the pantry forever. This recipe is simple enough; feel free to add or supplement as you see fit!

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 275 Calories

Ingredients

• 1 teaspoon salt
• ½ cup grated Parmesan cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 teaspoon ground black pepper
• 1 cup elbow macaroni
• 1 tablespoon butter, or as needed
• 1 (6 ounce) can salmon, drained
• ⅔ cup milk, or to taste
• ¼ cup French-fried onions

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch casserole dish.

Step 3

Combine macaroni, salmon, cream of mushroom soup, 1/2 can of milk, Parmesan cheese, salt, and pepper in a casserole dish. Mix until well blended. Sprinkle French-fried onions on top.

Step 4

Bake in the middle rack of the preheated oven until lightly browned on top, about 30 minutes.