Cheese Salmon Casserole
Salmon, colorful vegetables, and pasta come together in one extra creamy casserole - sounds good, doesn’t it? A cheese topping creates an irresistible crispy crust, making every bite outstanding.
Servings: 8 servings
- 6 oz salmon fresh
- 6 oz shrimp
- 1 cup Gouda cheese
- 1/2 cup cream cheese
- 1/2 cup parmesan cheese for topping
- 3 eggs
- 1/2 cup milk
- 1/2 cup bread crumbs plus some extra for sprinkling the pan bottom
- 1 broccoli small head
- 3 garlic cloves
- 2 cups pasta cooked (or less)
- 1 tsp salt
- 1 pinch black pepper
- 1/2 tsp paprika
- 1 tbsp olive oil
Boil pasta according to pakage instruction. Saute broccoli for 3-4 minutes until it softens a bit.
Peel and deveins shrimp if needed. Now take the skin off the salmon and dice it about the shrimp and broccoli’s size. Transfer them to the large mixing bowl. Add al-dente pasta, sauteed broccoli, shredded gouda cheese, bread crumbs and gently mix.
In a separate bowl, combine the remaining ingredients. First, beat the eggs with milk. Then stir in cream cheese, salt, pepper, paprika.
Pour the liquid mixture over prepared ingredients ahead. Combine gently.
Preheat the oven to 375 degrees. In the meantime, grease the baking pan with butter or olive oil all over its inner part. Then sprinkle some bread crumbs so you cover the bottom and the walls of the pan. Spoon the casserole mixture into the pan and distribute evenly. Top generously with some grated parmesan.
Bake for about 45 minutes. Once ready, garnish with fresh herbs.
Calories: 388kcal | Carbohydrates: 24g | Protein: 27g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 182mg | Sodium: 959mg | Potassium: 517mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1072IU | Vitamin C: 69mg | Calcium: 408mg | Iron: 2mg