Christmas Casserole

This old-school salmon casserole leans on canned salmon and creamed corn for a pantry-friendly base that comes together fast. Crushed soda crackers bind everything while adding a toasty, crumbly texture. Grated cheddar melts through the mix, and sliced almonds on top get golden and crunchy during the final uncovered minutes in the oven.

Remove the skin and bones from the canned salmon before flaking. It takes an extra minute but makes the texture much smoother. The beaten egg holds everything together so you get clean slices rather than a crumbly mess.

Bake covered for most of the time to keep it moist, then pull the lid for the last five minutes so the cracker-almond topping crisps up.

Chef Tips

• Reserve cracker crumbs for the top as directed. That thin layer creates a crunchy crust that contrasts with the creamy interior.
• Don’t skip the egg: It’s the binder that keeps the casserole sliceable rather than soupy.
• Green bell pepper adds a mild crunch. Dice it small so it distributes evenly throughout.
• Leftovers reheat well in the oven at 325°F (160°C) covered with foil for about 15 minutes.

Variations

• Swap the protein: Use canned tuna instead of salmon for a milder flavor.
• Spice it up: Add a dash of cayenne or smoked paprika to the filling for warmth.
• Breadcrumb topping: Substitute panko for soda crackers and toss with melted butter before sprinkling.