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Salmon Tetrazzini Casserole

Source of Recipe

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List of Ingredients

Salmon Tetrazzini Casserole

1/3 c. chopped onion
3 tbsp. plive oil
1/4 c. flour
1 1/4 tsp. seasoned salt
1/8 tsp. thyme
pepper to taste
2 c. evaporated skim milk
1 6oz.pk, spaghetti pasta, cooked al dente to pkg.

1 1/2 tbsp. sherry
1 15oz. can drained salmon, flaked
1/2 c. sliced black olives,optional
1/4 c. chopped green bell pepper
1/3 c. freshly grated Parmesan cheese

Preheat oven to 350. Coat a 1 1/2 quart baking dish with non stick cooking spray.
Saute the onion in the oil in a large saucepan or Dutch oven type pan for 5 minutes or until tender.
Stir in the flour, salt, thyme and pepper.
Cook over low heat until the mixture is smooth and bubbly; remove from heat.

Stir in the evaporated milk gradually.
Cook over a low heat until thickened and smooth, stirring constantly.
Stir in the spaghetti, sherry, salmon, olives and green pepper.
Pour into the dish and sprinkle with the Parmesan cheese.
Bake for 20 - 25 minutes or until bubbly.
Makes 6 servings.


Recipe