Creamy Salmon Casserole Recipe Even Picky Eaters Love

This salmon casserole is pure comfort food—tender, flaky salmon in a rich and creamy sauce, topped with gooey melted cheese and a buttery, golden Ritz cracker crust. Every bite has the perfect mix of textures: creamy filling, savory seafood, and a satisfying crunch on top. It’s quick to assemble, then the oven takes care of the rest. Perfect for busy weeknight dinners or when you need something quick to throw together for a last-minute dinner party!

Why I Love This Salmon Casserole

I’ve made a lot of seafood casseroles over the years, but this one has earned a permanent spot in my dinner rotation. It’s the kind of recipe that feels cozy and indulgent, yet it’s simple enough for a hectic weeknight. The flavor combination is my favorite part: well-seasoned salmon, tender vegetables, and a sauce that’s creamy without being heavy. Then there’s the topping—those buttery Ritz crumbs turn golden and crisp in the oven, making every bite irresistible.

I also love how versatile it is. I’ve made it with fresh salmon when I have it on hand, and canned salmon when I need a pantry-friendly option. Both versions are equally satisfying. It’s a dish my family requests often, and even my nieces, who are super picky eaters, love it! 

If you’re a fan of easy seafood dinners, you’ll want to keep this recipe handy—just like my cheesy tuna casserole, shrimp casserole, and seafood casserole, this one always gets rave reviews.

Ingredients You'll Need

• 8 oz. small shell pasta, cooked according to package instructions
• 1 carrot, shredded
• ½ cup cream of celery soup (or cream of mushroom soup)
• 1 tbsp. Dill
• ½ cup Greek Yogurt
• 1 cup cheddar cheese
• 1 cup frozen peas
• ½ cup diced onions
• ¾ lbs. Salmon, cooked (or canned salmon, drained)
• ¾ cups Ritz crackers
• ¼ cup Butter, melted

By the way, you can use a lot of these same ingredients to make this poppy seed chicken casserole, this cream cheese dip, or this creamy salmon pasta recipe. So, if you end up with some extras, put 'em to good use and give one of those recipes a shot.

Oh, and if you have any leftover pasta shells, you can use them to make this chicken cordon bleu casserole.

How To Make Salmon Casserole

When I mentioned earlier that this salmon casserole recipe is super easy to follow, I wasn't kidding. There are only 3 steps in this recipe, and every single one of them is a breeze. Just 10 minutes of prep work is all you'll need to invest to make it. The oven will do all of the heavy lifting after that. Anyway, let's not waste any more time and get cooking!

Step 1: Mix The Ingredients

First things first, you'll want to preheat your oven to 350°F (180ºC). Then, using nonstick cooking spray or butter, lightly grease a medium-sized casserole dish, and set it aside.

Next, in a large bowl, you'll want to add the cooked pasta, cream of celery soup - or cream of mushroom soup -, greek yogurt, shredded carrots, peas, minced onions, dill, cooked salmon, and half of the cheddar cheese. Then, give all of these ingredients a good mix until they combine.

Step 2: Make The Ritz Cracker Crumble

Now it's time to make the crunchy element of this casserole - the Ritz cracker crumble. So, to make it, you're going to crush the Ritz crackers in a resealable bag with a rolling pin. Then, you'll want to melt the butter in the microwave and add the crushed crackers to it along with the remaining cheese. Once you've got those added to the bowl, you'll want to mix until all the ingredients are combined and crumbly.

Step 3: Build and Bake The Casserole

Ok, now that the salmon filling and cracker topping are good to go, you can transfer all of the salmon filling to the prepared baking dish. Then, after you've done that you'll want to top the mixture with the crushed crackers and bake the casserole for about 20 minutes - or until the crackers on top have lightly browned.

Finally, when it's done, you can serve this seafood casserole by itself, or with any desired side dishes you like - these mashed potatoes and these candied carrots are a few of our favorites to put out next to it. Enjoy!

Expert Tips 

• Fresh, leftover, or canned—use what you have (prep matters):
  If using leftover cooked salmon, flake it and remove any pin bones/skin. For canned salmon, drain well and press out excess liquid so the sauce doesn’t thin out. If using raw fresh salmon, cube it small (½–¾") so it cooks through during baking.
• Season in layers:
  Lightly salt/pepper the salmon and the veg before they hit the sauce. Season the sauce to taste before combining everything—baking mutes flavors slightly.
• Par-cook pasta to al dente:
  Boil short pasta (elbows, rotini, shells) 1–2 minutes shy of package directions. It will finish in the sauce without going mushy. Salt the pasta water (1 tablespoon per 3–4 quarts) so the noodles are seasoned from within.
• Mind your moisture:
  Sauté watery vegetables (mushrooms, zucchini, spinach) and drain off liquid before adding. This keeps the sauce creamy, not soupy. Frozen veg? Thaw and pat dry.
• Ritz topping that stays crisp:
  Toss crushed Ritz with melted butter (about 3–4 tablespoon per cup of crumbs) so every crumb is coated. Bake uncovered; for extra crunch, broil 60–90 seconds at the end—watch closely.
• Smart swaps for the creamy base:
  You can use cream of mushroom (earthy), cream of celery (lighter), or a homemade white sauce. For extra richness, swap Greek yogurt with sour cream or softened cream cheese (start with 4 oz, then taste).
• Pan size & bake cues:
  A 9×13-inch dish gives even layers. Bake at 350°F until bubbling at the edges and the topping is golden (typically 25–35 minutes). Let it rest 10 minutes so the slices hold together.
• Dietary tweaks:
  Gluten-free: use GF pasta and GF crackers. Low-carb: swap pasta for cauliflower florets (steam 5 minutes, drain well). Dairy-free: plant butter + DF cream soup or cashew cream; use a crunchy dairy-free topping.

Salmon Casserole Recipe FAQS

Can I use canned salmon?

Yes—this is one of the best canned salmon recipes to keep in rotation. Drain it well, flake, and remove skin/bones if present. Canned salmon adds great flavor and makes the recipe pantry-friendly.

What’s the best pasta for salmon casserole?

Short shapes like elbows, rotini, shells, or penne work best because they hold onto the sauce. Cook to al dente so they don’t over-soften in the oven.

How do I keep the casserole from getting watery?

Drain canned salmon thoroughly if you're using it, sauté high-moisture veggies, and par-cook the pasta to al dente. If using frozen veggies, thaw them and pat them dry first.

Can I make salmon casserole ahead of time?

Absolutely. Assemble up to 24 hours in advance, cover, and refrigerate. Bake from cold at 350°F, adding 5–10 minutes until hot and bubbling.

Does fresh salmon work, or does it need to be cooked first?

Both work. If using raw fresh salmon, cut into small cubes (½–¾") so it cooks through during baking. If you already have cooked or leftover salmon, just flake it and fold it in.

How do I get a crispy Ritz topping?

Mix melted butter thoroughly with the crushed crackers, bake uncovered, and broil briefly at the end (60–90 seconds) watching closely to avoid burning.

What can I use instead of cream of celery soup?

Try cream of mushroom, cream of chicken, or a quick homemade white sauce (butter + flour + milk/broth). The flavor profile changes slightly, but all keep it creamy.

Can I freeze salmon casserole?

Yes. Bake, cool completely, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge and reheat covered at 325°F until hot; uncover last few minutes to re-crisp topping. (Creamy casseroles reheat best when thawed first.)

How do I store leftovers?

Refrigerate in an airtight container for 3–4 days. Reheat covered at 325°F or microwave gently, adding a splash of milk if the sauce thickens too much.

Wrapping It Up

Well, that's how to make the best salmon casserole recipe ever!

I know I'm biased, but there's honestly no better salmon casserole out there. Atleast not one that I've tried.

I mean, this one just has tons of tender meaty salmon, creamy yummy deliciousness, and a crispy crunchy topping that's to die for. It's tough to beat all of that. The fact that it's so easy to make too is just an added bonus.

Anyway, this salmon recipe has become a family favorite in our house, and I have a feeling your family will love it too.

As always, if you like give this recipe a try, leave a comment below and let us know how it went! 

More Casserole Recipes

If you're looking for more quick and easy casserole recipes to make we've got you covered. We've been making a ton on the blog lately.

Here are some reader favorites:

• Beef enchilada casserole
• Chili cornbread casserole
• Vegetable casserole
• Buffalo chicken casserole
• John Wayne casserole

Also, be sure to check out our YouTube, TikTok, and Instagram pages for even more deliciousness. We post new recipes on them every single day.