Catch-Of-The-Day Casserole Recipe
Catch-Of-The-Day Casserole Recipe photo by Taste of Home

Catch-Of-The-Day Casserole Recipe

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This super salmon recipe comes from my dear mother-in-law. She's one of the best cooks I know and one of the best mothers—a real gem. —Cathy Clugston, Cloverdale, Indiana
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 4 servings


  • 4 ounces uncooked small shell pasta
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 1/4 cup shredded cheddar cheese
  • 1 package (10 ounces) frozen peas, thawed
  • 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
  • 1 tablespoon finely chopped onion

Nutritional Facts

1 serving (1 cup) equals 532 calories, 32 g fat (7 g saturated fat), 46 mg cholesterol, 1120 mg sodium, 38 g carbohydrate, 5 g fiber, 21 g protein.


  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk and cheese until blended. Stir in peas, salmon and onion.
  2. Drain pasta; add to salmon mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 4 servings.
Originally published as Catch-Of-The-Day Casserole in Casserole Cookbook 2001, p104

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jun. 13, 2014

"Nice simple recipe. Had to use Potato and Leek soup in place of celery, but it worked out well."

Reviewed Dec. 26, 2011

"Great stand-by recipe, as I usually have all of the ingredients on hand. I've made this many times to rave reviews! If I have dill, especially fresh dill, I add it along with some ground pepper. Worth trying and so simple!"

Reviewed May. 5, 2010

"This is a great recipe. I have also sometimes substituted the salmon for other canned seafood (crabmeat, tuna, shrimp, etc.) or ham or even chicken. I've also substituted half carrot and peas in place of the straight peas. Whether I follow the original recipe (which is our favourite) or change it up a little with what we have on hand, it works every time. A real keeper."

Reviewed Nov. 6, 2009

"I made this for the first time yesterday. I used 2 cups of shell pasta, and there was enough sauce to stir into the increased quantity of macaroni, so I had leftovers for the next evening's dinner!"

Reviewed Aug. 10, 2009

"This was yummy - but I made a few changes. I used lower fat, lower sodium cream of celery soup and 1/2 can cheddar cheese soup. I wanted to use salmon, my favorite, but my husband requested sweet chicken sausage - and it turned out great. I had 3 links of sausage and also used a bit of kielbasa. I used a whole pkg of the omege 3 pasta (about 14 oz) and this made enough to freeze a batch for another night."

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