Title: Salmon Tetrazzini
Categories: Fish Entree Casserole Pasta
Yield: 6 Servings
| 1/3 | c | Onion; chopped |
| 3 | tb | Olive oil |
| 1/4 | c | Flour |
| 1 1/4 | ts | Seasoned salt |
| 1/8 | ts | Thyme |
| | | Pepper to taste |
| 2 | c | Evaporated skim milk |
| 6 | oz | Spaghetti; cooked/drained |
| 1 1/2 | tb | Sherry |
| 1 | | 15 oz can salmon; dr ained/flaked |
| 1/2 | c | Black olives; sliced |
| 1/4 | c | Green bell pepper; chopped |
| 1/3 | c | Parmesan cheese; grated |
Saute onion in oil in large saucepan or Dutch oven for 5 minutes or until
tender. Stir in flour, salt, thyme and pepper. Cook over low heat until
mixture is smooth and bubbly; remove from heat. Stir in evaporated milk
gradually. cook over low heat until thickened and smooth, stirring
constantly. Stir in spaghetti, sherry, salmon, olives and green pepper.
Pour into 1 1/2 quart baking dish sprayed with nonstick cooking spray.
Sprinkle with Parmesan cheese. Bake at 350F for 20 to 25 minutes or until
bubbly.