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  • Wild Game Gourmet

Trout Casserole

Updated: Jun 18, 2020

This casserole has been a family favorite for generations. Simple, quick and filled with flavor it is one of the most requested meals from my kiddos! A great way to utilize leftover fish of any kind.

Prep time: 15 minutes

Cook time: 20-40 minutes

Servings: 8


1 large pre-cooked trout, skinned and de-boned (or other cooked fish)

4 celery sticks, chopped

1 8 oz package frozen peas (canned work fine too)

1 16 oz package shell pasta (any pasta will do)

Lays potato chips (or other crunchy topping like crackers), enough to cover the top of your casserole dish

Shredded cheddar cheese (enough to generously coat the top of your casserole) approximately 1/2 lb


1 tsp lemon juice

1/2 cup mayonnaise

2 Tbsp flour

1/2 cup milk

Salt and pepper to taste

Reserved pasta water (1/2 cup if you need it)


-Cook pasta according to package directions for al dente (reserve 1/2 cup pasta water)

NOTE: Quick cooking tip, if you are in a hurry add your celery to your pasta water to reduce your baking time by half

-Preheat oven to 350

-In a sauce pan combine all sauce ingredients and simmer until thick. Add additional flour and milk until you reach a thick creamy consistency (taste it! It should be creamy and delicious)

-Combine trout, celery, peas, cooked pasta and sauce in a large bowl, mix until well blended (add additional salt and pepper etc. at this time)

-Place in a large rectangular baking dish

-Top with shredded cheddar, then crunchy topping

-Bake uncovered for 40 minutes, 20 if you cooked your celery in your pasta water ;)


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