Salmon Tetrazzini - cooking recipe

Ingredients

1 large can (16 oz.) salmon, drained, boned and flaked
1 small onion, chopped
1/2 lb. or 2 cans sliced mushrooms
10 oz. spaghetti
1 can tomato soup
1 can mushroom soup
3/4 lb. Velveeta cheese, can use light Velveeta

Preparation

Layer salmon in bottom of buttered 13 x 9 x 2-inch pan.
Layer onions on salmon.
Layer mushrooms on onions.
Break spaghetti into 2-inch length pieces and layer uncooked on top of mushrooms. Take tomato soup, mushroom soup, 4 cups water and 1/2 pound Velveeta (cut into chunks) and heat in saucepan until cheese melts, stirring frequently.
Pour over ingredients in pan.
Slice 1/4 pound Velveeta and layer it over top of casserole.
Bake 1 hour at 350\u00b0 uncovered.
This casserole can be made ahead and refrigerated.