Salmon tetrazzini
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Onion; chopped |
| 3 | tablespoons | Olive oil |
| ¼ | cup | Flour |
| 1¼ | teaspoon | Seasoned salt |
| ⅛ | teaspoon | Thyme |
| Pepper to taste | ||
| 2 | cups | Evaporated skim milk |
| 6 | ounces | Spaghetti; cooked/drained |
| 1½ | tablespoon | Sherry |
| 1 | 15 oz can salmon; dr ained/flaked | |
| ½ | cup | Black olives; sliced |
| ¼ | cup | Green bell pepper; chopped |
| ⅓ | cup | Parmesan cheese; grated |
Directions
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 1½ quart baking dish sprayed with nonstick cooking spray. Sprinkle with Parmesan cheese. Bake at 350F for 20 to 25 minutes or until bubbly.