Salmon Tetrazzini

Yield: 6 servings

Ingredients

• 4 ounces uncooked spaghetti
• 1 (16 ounce) can (2 cups) salmon
• Milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• Dash of pepper
• Dash of nutmeg
• 1 tablespoon Dijon mustard
• 1 tablespoon dry sherry
• 1 (3 ounce) can sliced mushrooms, drained
• 2 tablespoons dry bread crumbs
• 2 tablespoons grated Parmesan cheese

Instructions

1. Cook spaghetti according to directions; drain.
2. Drain salmon, save liquid. Flake into large pieces. Add milk to salmon liquid to make 2 cups.
3. Melt butter in a pan. Blend in flour, salt, pepper and nutmeg. Add salmon liquid and milk mixture all at once. Cook on medium heat, stir constantly until thick and smooth. Add mustard and sherry. Stir in spaghetti, mushrooms and salmon. Turn into 1-quart casserole.
4. Combine crumbs and Parmesan cheese and sprinkle over top.
5. Bake at 350 degrees F for 35 to 40 minutes.
6. Serve with salad.