Salmon and Spaghetti Casserole Recipe

Name: Salmon and Spaghetti Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1/2 cup all-purpose flour; 2 cups hot chicken stock; Salt and pepper; 1 dash nutmeg; 1/4 cup dry white wine; 1 can (1 lb.) pink salmon, undrained; 1/4 cup cream; 2 cups mushrooms, sliced; 1/2 lb. spaghetti, cooked; 1 cup cheese, grated, mixed with; 1 cup bread crumbs

Servings: persons

1/2 cup butter
1/2 cup all-purpose flour
2 cups hot chicken stock
Salt and pepper
1 dash nutmeg
1/4 cup dry white wine
1 can (1 lb.) pink salmon, undrained
1/4 cup cream
2 cups mushrooms, sliced
1/2 lb. spaghetti, cooked
1 cup cheese, grated, mixed with
1 cup bread crumbs

1
Make sauce with half the butter, the flour and chicken stock.
2
Season with salt, pepper and nutmeg.
3
Add wine and the liquid from the salmon, and simmer over a low heat for 5 minutes.
4
Stir in the cream and adjust the seasonings.
5
Saute the mushrooms in the last 1/2 cup of butter and add to the sauce.
6
Mix half the sauce with the spaghetti and put into a greased shallow casserole dish.
7
Flake the salmon; mix with the remaining sauce and pour over the spaghetti.
8
Sprinkle with cheese and breadcrumb mixture and cook at 180C (350F) for 20 minutes or until well browned.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, 1/2 cup all-purpose flour, 2 cups hot chicken stock, Salt and pepper, and more.

Yes, Salmon and Spaghetti Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon and Spaghetti Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions