This is a salmon version of a tuna casserole. You can use tuna in this as well. I made this up in college when I needed to make something that would use up stuff I had in the kitchen.
Ingredients
- elbow macaroni: 1 pack (16 ounce pack)
- butter: 0.25 cup (softened)
- olive oil: 1 Tbsp
- onion: 1 piece (minced)
- salmon: 1 can (6 ounce can, drained and flaked)
- seafood seasoning (such as Old Bay®): 1 Tbsp
- red wine vinegar: 1 Tbsp
- ½ cups shredded Cheddar cheese: 2 piece
- eggs: 2 piece (beaten)
- milk: 2 cups
- vegetable stock: 0.5 cup
- peas and carrots: 1 can (14.5 ounce can, drained)
- whole kernel corn: 1 can (8 ounce can, drained)
- salt and pepper: (to taste)
- slices day-old bread: 3 piece
- Parmesan cheese: 3 Tbsp (grated)
Metric Conversion
Stages of cooking
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Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.
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Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool.
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Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.
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Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.
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Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.
