Salmon-Corn Casserole

A dump-and-bake casserole built almost entirely from the pantry. Canned salmon, creamed corn, herb stuffing mix, chopped hard-boiled eggs, and diced pimentos all get stirred together with mayo and poured into a baking dish. Ten minutes of prep, then the oven does the rest.

The creamed corn acts as the sauce here, binding everything together and keeping the casserole moist during baking. The herb stuffing mix absorbs that creamy liquid and swells into soft, seasoned pockets throughout while the top layer crisps up and turns golden.

Chopped hard-boiled eggs folded into the mix add protein and a different texture that breaks up the softness of the corn and stuffing. The pimentos bring little pops of sweet pepper flavor and bright red color that make the casserole look like you tried harder than you did.

Individual ramekins bake in 25 minutes for a more composed presentation. The full casserole takes 45 minutes but feeds the whole family from one dish.

Kitchen Tips

• Drain the canned salmon well and pick through for any skin or bones before mixing
• Don’t overmix. A gentle stir keeps the salmon in visible flakes instead of turning to mush
• The casserole is done when the top is lightly browned and the edges are bubbling
• Let it rest 5 minutes before serving so it sets up and scoops cleanly

Variations

• Top with crushed crackers or extra stuffing mix for a crunchier crust
• Add ½ cup of shredded cheddar cheese stirred in or sprinkled on top during the last 10 minutes
• Swap canned salmon for canned tuna for a more budget-friendly version