Salmon-Potato Casserole

This is pantry cooking at its most practical, the kind of supper that came out of midcentury home kitchens when fresh fish was a luxury and the corner store stocked canned salmon right next to the soup aisle. Two cans, a quick stir, and dinner is on the table before the kids finish their homework.

Use the canned salmon with the bones intact (don’t toss them). They’re soft, fully edible, and packed with calcium. Just press them gently with a fork as you flake the fish and they break right down into the casserole.

The shredded wheat topping is the unexpected hero here. Crushed lightly and dotted with butter, it browns under the broiler into a crisp, almost streusel-like crust that gives the casserole textural contrast against the creamy base. Use plain shredded wheat biscuits, not the frosted kind.

Watch the broiler closely. The topping goes from golden to charcoal in about thirty seconds. Stay at the oven door once it’s in.

Kitchen Tips

• Drain the salmon liquid into the soup pot for added flavor, or save it for use in fish stock.
• Remove only the dark skin if you wish, but leave the silvery skin and soft bones for nutrition.
• Add a pinch of dill or tarragon for a more herbal version.
• Serve over egg noodles or with steamed peas alongside.

Variations

• Substitute tuna for the salmon and use cream of celery soup.
• Add 1 cup frozen peas or chopped broccoli to the casserole before baking.
• Top with crushed buttery crackers instead of shredded wheat for a softer crust.