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Smoked Salmon Alfredo Casserole

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 6 -8



  • 1- pound box penne pasta
  • 1 cup broccoli floret
  • 1 8 ounces package of smoked salmon, cut into pieces

Alfredo Sauce:

  • 4 tablespoon butter
  • 5 cloves garlic minced
  • 6 tablespoons flour
  • 1 ¾ cups half & half
  • 1 ½ cups chicken broth
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ¾ cups Parmesan cheese
  • 1 teaspoon dried dill weed


  • ½ cups panko crumbs
  • ½ cup Parmesan cheese
  • 4 teaspoon butter melted


  • Preheat oven 350 degrees F. Spray a 9x13 baking dish with non-stick spray; set aside.
  • Cook pasta according to al dente package details. Add the broccoli the last 3 minutes, drain and run cold water over pasta.
  • While the noodles are cooking, make the sauce. Add the butter to a sauce pan over medium heat. Once melted, add garlic and cook for 30 seconds. Add flour and cook for 3 minutes.
  • Slowly add the half and half and chicken broth. Make sure to only add 1 cup at a time and make sure to stir constantly. This will avoid any lumps in your sauce.
  • Bring the sauce to a simmer and cook until slightly thickened, about 4-5 minutes. Stir in the Parmesan cheese, salt, pepper and dill weed.
  • In a large bowl, mix together the pasta, broccoli, salmon and sauce until well combined. Pour into prepared baking dish.
  • In a small bowl, stir together the topping ingredients and sprinkle over pasta.
  • Bake 20-25 minutes, or until topping is lightly golden.
  • Serve immediately & enjoy!