Salmon tetrazzini
Salmon tetrazzini
Ingredients/Components
- milk - 1 item
- butter or margarine - 2 Tbsp
- salt - 1/4 tsp
- flour - 2 Tbsp
- grated Parmesan cheese - 2 Tbsp
- dash of pepper - 1 item
- can sliced mushrooms, drained - 1 to
- dry sherry - 2 Tbsp
- dry bread crumbs - 2 Tbsp
- dash of nutmeg - 1 item
- can salmon - 1 lb
- uncooked thin spaghetti - 4 oz
How to make salmon tetrazzini:
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° for 35 to 40 minutes.Recipe categories: Main dish, Spaghetti, Salmon.
Rating:
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eggs, pkg, sour cream, salt, mustard
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