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SALMON TETRAZZINI 4 oz. uncooked spaghetti 1 (1 lb.) can (2 c.) salmon milk 2 Tbsp. butter or margarine 2 Tbsp. flour 1/4 tsp. salt dash of pepper dash of nutmeg 1 Tbsp. Dijon mustard 1 Tbsp. dry sherry 1 (3 oz.) can sliced mushrooms, drained 2 Tbsp. dry bread crumbs 2 Tbsp. grated Parmesan cheese Cook spaghetti according to directions; drain. Drain salmon, save liquid. Flake into large pieces. Add milk to salmon liquid to make 2 cups. Melt butter or margarine in pan. Blend in flour, salt, pepper and nutmeg. Add salmon liquid and milk mixture all at once. Cook on medium heat, stir constantly until thick and smooth. Add mustard and sherry. Stir in spaghetti, mushrooms and salmon. Turn into 1 quart casserole. Combine crumbs and Parmesan cheese and sprinkle over top. Bake at 350 degrees for 35 to 40 minutes. May microwave on High 3 minutes, turn and 2 minutes. Serve with salad. Serves 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |