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.

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