Name: Clean Salmon Noodle Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Entree
Ingredients: 3/4 cup raw walnuts; 1/2 cup plus 3 tablespoons fresh chopped parsley, divided; 1 cup water; 1 cup raw cashews (optional: soak in water for 30 minutes to 2 hours); 1 teaspoon Dijon mustard; 2 tablespoons lemon juice; 1/2 teaspoon hot sauce; 2 tablespoons extra virgin olive oil; 1 1/4 cup finely chopped onion; 3 celery stalks, finely chopped; 3 carrots, finely chopped; 1 teaspoon Himalayan salt; 1 1/4 cup petite frozen peas; 1 5-ounce can wild salmon, drained; 5 cups cooked pasta shells (see notes below for brand recommendations)

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Salmon Noodle Casserole is a Clean Alternative to a Family Classic
Kitchen Favorites

I don’t know what I would have done without Salmon Noodle Casserole when my son, Blake, was growing up. A one dish wonder, it has became more and more of a staple dish the older (and hungrier!) he gets. If you have a 16-year old boy in the house who also runs cross country and plays soccer, then you know how difficult it can be to fuel him up. Blake drinks a LOT of milk with dinner each night–by the way, he drinks “whole” almond milk (here is why we don’t drink cow’s milk), but even with the extra milk he can now officially out-eat my husband. Anyway, I need hearty meals these days and salmon noodle casserole always fills everyone up! It takes no time to make (just 20 minutes of prep work and another 20 minutes in the oven.) Best of all, it’s a great last-minute dinner dish. I rarely need to make a trip to the store since I almost always have all of the ingredients on hand as pantry staples. If you have kids in your family, this is sure to be a dinner recipe you’ll find yourself going back to again and again….

Not Your Mother’s Tuna Noodle Casserole…

Salmon Noodle Casserole is a Clean Alternative to a Family Classic

This recipe is a clean spin on classic tuna noodle casserole. I like to use canned wild salmon instead of tuna because salmon is considerably lower in mercury than tuna. Wild salmon also has more anti-inflammatory omega-3’s than tuna. As part of the “clean up”, I’ve done away with the cheese and cream. But don’t worry! Thanks to the rich and velvety nut-cream, I promise you won’t miss the dairy one bit. This is definitely NOT a “light” tasting dish. But it’s also super clean and rich in nutrients. And of course, I couldn’t help but sneak in extra vegetables! As for the pasta, thanks to two popular brands, it is now easy to make a delicious salmon noodle casserole that is either gluten free, grain free or both….

Banza Chickpea Pasta is Gluten Free & Grain Free

Pasta Recommendations

#1: Gluten Free: “Ancient Harvest” Organic Supergrain pasta (made with corn and quinoa) #2: Gluten Free & Grain Free: “Banza” Chickpea pasta (made from chickpeas!) Note: I talk more about Banza brand in my Chickpea Pasta Recipe. ****If you do not need to eat a gluten-free/ grain-free pasta then you can’t go wrong with DeLallo Organic Whole Wheat Shells***

For those of you with food allergies and food sensitivities, it’s helpful to know this recipe for Salmon Noodle Casserole meets the following dietary restrictions:

Egg Free / Grain Free (substitute garbanzo pasta) / Bean-Free (use whole grain pasta) / Gluten Free (use gluten free pasta)

Kitchen Favorites

Healthy Stone Baking Pan

100% Ceramic Skillet with Lid

High Speed Blender Made in the USA

Handheld Stick Blender

Classic Batter Bowl

100% Ceramic Stock Pot

8 Cup Food Processor

Ultra Power Hand Mixer

Ceramic Mixing Bowls

100% Ceramic Muffin Pan

Medium Scoop

KitchenAid Artisan Mixer

Stainless Steel Mesh Collander

Cast Iron Cookware

Gluten Free Flour

Organic Cold Pressed Coconut Oil

Organic Almond Flour

Organic Hemp Hearts

Organic Coconut Sugar

Organic Pitted Dates

Clean Salmon Noodle Casserole

★★★★★

5 from 2 reviews

Print Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 to 8 1x

Ingredients

3/4 cup raw walnuts
1/2 cup plus 3 tablespoons fresh chopped parsley, divided
1 cup water
1 cup raw cashews (optional: soak in water for 30 minutes to 2 hours)
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1/2 teaspoon hot sauce
2 tablespoons extra virgin olive oil
1 1/4 cup finely chopped onion
3 celery stalks, finely chopped
3 carrots, finely chopped
1 teaspoon Himalayan salt
1 1/4 cup petite frozen peas
1 5-ounce can wild salmon, drained
5 cups cooked pasta shells (see notes below for brand recommendations)

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Instructions

1. Preheat oven to 400 degrees. Lightly oil the bottom and sides of an 8-inch casserole dish.Put walnuts and 3 tablespoons of the parsley in a small food processor. Pulse into “crumbs” and set aside.

2. Put water, cashews, Dijon mustard, lemon juice and hot sauce in a high speed blender and process until smooth and creamy. Set mixture aside.

3. Heat the oil in a large skillet over medium heat. Add the onion, celery and carrots and cook 5 to 6 minutes, or until vegetables are soft. Add salt. Add peas and cashew cream and cook, stirring occasionally, for 2 to 3 minutes. Stir in remaining ½ cup parsley. Add salmon and use a fork to break up the pieces.

4. Add the pasta shells to the casserole dish. Spoon the vegetable-cashew mixture over the noodles and stir to combine. Sprinkle the walnut-parsley crumbs on top.

5. Bake for 20 minutes. Allow casserole to cool for 10 minutes before serving. Serve warm.

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