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    Salmon + Spaghetti Casserole


    Source of Recipe


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    Recipe Link: http://southernfood.about.com/library/print03/p30107c.htm

    List of Ingredients




    Salmon + Spaghetti Casserole

    8 ounces spaghetti
    3 tablespoons butter, divided
    2 tablespoons chopped green bell pepper
    1/4 cup finely chopped onion
    1 can (16 ounces) salmon, undrained
    2 cans (10.5 ounces each) cream of celery or cream of mushroom soup,
    undiluted
    1/2 cup milk
    1 small jar (2 ounces) chopped pimientos, drained
    2 hard cooked eggs, sliced
    1/4 cup sharp Cheddar cheese
    Cook spaghetti in salted water according to package instructions. Drain,
    toss with 1 1/2 tablespoon of butter and set aside. Heat 1 1/2 tablespoons
    butter over medium low heat in skillet. Add green pepper and onion and cook
    until onion is tender. In 3-quart casserole combine salmon with soup, milk,
    pimientos, eggs; stir well. Place drained spaghetti on salmon mixture;
    sprinkle with grated Cheddar cheese. Bake at 400° for 25 to 30 minutes.
    Serves 6.

    Recipe
 

 

 

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