This week we are opening cans, dumping them together, adding vermouth and calling it a casserole!


This is Salmon Vermouth Casserole!

4.0 from 1 reviews
Salmon Vermouth Casserole
Serves: 10
  • 1-16 oz can salmon
  • ½ cup sliced pimento stuffed olives
  • 2 cans cream of mushroom soup
  • 1 can cream of tomato soup
  • ¼ cup tomato paste
  • ½ cup dry vermouth
  • 16 oz macaroni shells or elbow macaroni
  • ¼ cup sherry
  • Grated cheese
  1. Drain canned salmon, reserving juices. Remove skin and bone, flake with a fork. Place in mixing bowl.
  2. Add to bowl olives, soup, vermouth, tomato paste and reserved salmon juice. Mix well and heat in saucepan.
  3. Meanwhile, cook macaroni according to instructions on package, drain and add to salmon mixture. Add ¼ cup sherry and heat until bubbling, serve. If desired, place in 2 loaf pans, sprinkle with cheese and brown under broiler.



I haven’t taken a prep photo in a while, but I just had to share all these cans with you. It’s can-tastic!


So, Tom has been telling me that we might need to start a modern recipe testing site, based on some of the crazy stuff we have come across recently in magazines and on cans. Exhibit A: A lasagna with cream of mushroom soup in it. It might be good. Then again, it might be bland. Who knows?

I told him I have WAY too much stuff to do to start another site. Also, he needed to be quiet because I had to concentrate on ruining this casserole with olives and vermouth.


Gross. Just…gross.

In an unsurprising side-note, this smelled absolutely horrible. Until we added the booze. Then it smelled like booze.


Look at how much this made!!!! Who the heck is going to eat this much casserole? When it says it makes enough to feed 10 it isn’t kidding!


Browned and covered with cheese.



“How is it?”


“Are you kidding me? Really?”

“I don’t know, actually. It has moments of being good, and then it has moments of olives.”

The Verdict: Moments of Olives

From The Tasting Notes –

This was a weird one. It was basically a booze-soaked tuna noodle casserole (you really couldn’t taste the salmon, so don’t bother with it if you make this), with some weird elements. First off, it made a crap-ton, so cut the recipe in half unless you want to freeze some for later, which is what we ended up doing. The olives bring nothing and taste funky, so they can be left out. After that, you are left with a very, very rich and smooth casserole that tastes a LOT like vermouth. It paired well with the Swiss cheese we put over the top, so that might clue you in to the flavor. Overall, this was surprisingly okay and bordered on good, but I wouldn’t make this again. However, I might add some cream of tomato soup to our normal tuna noodle casserole in the future, so this wasn’t a complete waste.