Salmon Tetrazzini - cooking recipe

Ingredients

4 oz. uncooked thin spaghetti
milk
2 Tbsp. flour
dash of pepper
2 Tbsp. dry sherry
2 Tbsp. grated Parmesan cheese
1 (1 lb.) can salmon
2 Tbsp. butter or margarine
1/4 tsp. salt
dash of nutmeg
1 (3 to 4 oz.) can sliced mushrooms, drained
2 Tbsp. dry bread crumbs

Preparation

Cook spaghetti in boiling salted water until just tender; drain.
Drain salmon, reserving liquid.
Add enough milk to liquid to make 2 cups.
Remove skin and bones from salmon and break into large pieces.
Melt butter or margarine in saucepan; stir in flour, salt, pepper and nutmeg.
Add liquid.
Cook over medium heat, stirring constantly, until thick and smooth.
Remove from heat; add sherry.
Add spaghetti, salmon and mushrooms.
Pour into 1 1/2-quart casserole.
Combine cheese and crumbs and sprinkle over top.
Bake at 350\u00b0 for 35 to 40 minutes.