Skip to Content

Home / A Clean Salmon Noodle Casserole Recipe (Dairy Free/ Gluten Free)

A Clean Salmon Noodle Casserole Recipe (Dairy Free/ Gluten Free)

Salmon Noodle Casserole Recipe
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….

Salmon Noodle CasseroleNot 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

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*** Salmon Casserole

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)

Salmon casserole recipe Print
Salmon Noodle Casserole Recipe
Save Recipe
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 to 8 1x


  • 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)


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.

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!


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!)


© 2024 clean cuisine Recipe by:


Ivy Larson

In 2010, Clean Cuisine was launched because Ivy Larson wanted to share her anti-inflammatory lifestyle and delicious recipes using ingredients in their most natural and nutrient-rich state. In 2020, Ivy passed the website to Aimee and Madison. Since then, they have been adding new recipes and nutrition posts while updating old recipes and articles. Thanks for visiting Clean Cuisine!

healthy spaghetti with breadcrumbs
Previous Post
A Clean Remake of an Italian Favorite: Spaghetti with Breadcrumbs
Shot Glass Dessert
Next Post
Cookies and Milk (and More!) Shot Glass Dessert Recipes
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Monday 3rd of January 2022

I forgot to ask if this can be frozen. I guess I'm going to find out, since that's the plan. :) Thanks.

Madison Suttles

Saturday 5th of February 2022

Hi Leesa,

I have never tried to freeze this recipe, but I don't see why it couldn't be frozen and reheated!

Let us know how it goes, Madison

Get a 5 Day Natural Detox Plan
when you Subscribe!