This recipe is a great comfort food dish for the whole family to enjoy. It’s a fishy take on macaroni and cheese I guess. My beautiful Mother-In-law was the person who originally shared and served the crunchy salmon casserole recipe to me. It’s actually one of Zadada’s favourite dishes, he enjoy’s it best the next day when the cheese has flavoured the dish just that little bit more.
It keeps in the fridge for a good 3 days and reheats really well. It’s not a fancy dish but its easy and it gets gobbled up by everyone in our family.
We are a family of 5, the quantities below easily feed us all for 2 separate meals with more to spare.
Here are the ingredients you will need:
2 1/2cups (400g) uncooked macaroni pasta
250g packet Arnott’s Cheds biscuits, roughly crushed
1 1/2 tablespoons butter
415 g tin pink salmon
2 1/2 cups milk
1 1/2 cups grated tasty cheese
Salt and Pepper to season
Lightly grease 22cm x 30cm x 6cm baking dish.Cook pasta according to packet instructions. Meanwhile pop a frying pan on medium heat and add butter and 12 cheds biscuits, stir to evenly distribute melted butter with biscuits. reduce heat to low , add milk followed by 1 cup of cheese and salmon ( I slice thru the salmon to break it up a bit before adding), continue heating through until cheese has melted. Season salmon mixture with salt and pepper, remove from heat.
Preheat a moderate oven.
Place cooked, drained pasta into prepared baking dish. Pour or spoon salmon mixture over pasta and stir a little to evenly distribute in dish. Use another 14 crushed cheds biscuits and scatter over the salmon pasta mixture. At this point I usually push some of the biscuits down into the mixture as well as leaving some lightly on top. Sprinkle remaining 1/2 cup of grated cheese over the top of prepared dish. Bake in oven for about 25 minutes or until cheese has melted and is lightly golden. Serve with a garden salad or some steamed vegetables.