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salmon cheddaroni

Sure it’s spring. But our temperatures here have been swinging by 15 to 20 degrees daily. Last weekend we had sunny beach weather. This weekend there was snow on the ground. So, winter food was required. 2.0 likes this casserole even though he says he’s not a big fan of salmon. Now, when he says things like, “I don’t think I like salmon,” I usually say, “yes you do. You had it last week.”

This is another recipe stolen from Rosie Beaucoup. If you’re trying to save your heart walk away from this one. The cheese and sour cream will kill ya. But if you’re lookin’ for a warm, comforting kind of meal, this is it.


2.0 is usually in charge of grating the cheese. He’s very good at it. We use cans of flaked salmon – no bones to deal with and you can give the salmon juice to the kitties. There’s nuthin’ like the sound of three cats slurping fish juice out of little bowls.  Nuthin’.

The recipe is easy to prepare and you can make it ahead of time. Just cover the casserole and refrigerate until you’re ready to bake and serve. I uncover before baking – I like the breadcrumbs to stay crisp. You might notice that the casserole below has been made with penne. I didn’t have macaroni on hand, so I substituted. Just as tasty, but then 2.0 insisted that we call it Salmon Penneroni, which is a name I made up, but later realized really should have been Salmon Cheddapenne. Whatever.

. . .

Salmon Cheddaroni

recipe: barely adapted from Canadian Living Magazine

  • 1 1/4 cups macaroni
  • 3 tbsp butter
  • 1/2 cup finely chopped onion
  • 3 tbsp flour
  • 1 tsp garlic powder
  • 1 3/4 cups milk
  • 1/2 tsp Worcestershire sauce
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 2 cans good quality salmon, drained
  • breadcrumbs (optional)

Cook macaroni and drain. Melt butter in saucepan and saute onion until tender. Whisk in flour, garlic powder and Worcestershire sauce. Gradually whisk in milk. Cook – stirring over medium heat until it boils and thickens. Remove from heat. Stir in cheese and sour cream. Add salmon. Combine the sauce and cooked macaroni. Turn into 2 quart casserole. Top with 1/2 cup of bread crumbs and dabs of butter. Bake at 350 degrees for 20-25 minutes.

note: If you’ve made the casserole ahead of time, you may need to increase your cooking time by 5-10 minutes as it will be cold.


  1. fattydumpling on April 1, 2010 at 3:22 pm

    Your writing style amuses me. It makes me smile ;] Food looks good and crafts look cute. I especially like that valentines day one. I think that the wee girl and the wee boy look hilarious. (These are all compliments, btw, ahah)

  2. movitabeaucoup on April 2, 2010 at 8:32 am


  3. raquel on January 6, 2012 at 5:11 am

    I browsing on you recipe index because I am looking for something that for me an extra ordinary recipe that I could give to my sister and I think this is the one …her favorite is pasta and salmon I never thought that I could find this kind of recipe on your blog, and it looks delicious and healthy.

  4. Anonymous on July 17, 2012 at 11:59 am

    Source: Canadian Living magazine, looooooong ago.

    • movita beaucoup on July 17, 2012 at 1:09 pm

      Woot! Awesome – thanks for that! I’m in the process of updating some recipes, so I’ll add that credit as the source. Yippie!

  5. Anonymous on June 4, 2013 at 1:40 pm

    So happy to find this long lost to me Canadian Living recipe! Thanks so much.

  6. Carol Fowler on June 26, 2013 at 6:41 pm

    what size salmon can? I think it comes in 8 oz and 16 oz cans.

    • movita beaucoup on June 26, 2013 at 10:36 pm

      Our cans are around 150+ grams – which is just over 5 ounces. I’ve used bigger cans in the past & have had no trouble, so your 8 ounce cans should be just fine! More salmon = more awesome!

  7. movita beaucoup on December 1, 2014 at 8:41 am

    Comments on this post are now closed as it was published in March 2010. Happy cooking!