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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
No-Stick Cooking Spray
1/3 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped red pepper
2 cloves garlic, minced
1/4 cup Flour
3/4 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
2 cups combined salmon liquid, mushroom liquid and milk
3 cups cooked spaghetti
1 can (4-oz) mushrooms, drained and liquid reserved
1/2 cup frozen peas
2 7-oz cans salmon, drained and liquid reserved
1 box (5.2 oz) garlic and herb cheese
2 tbsp dry bread crumbs
Parsley for garnish
Preheat oven to 350. Spray a 2-quart casserole with Crisco No Stick Cooking Spray; set aside. In medium saucepan, heat oil over medium high heat. Add onion, red pepper and garlic; saute until onion is tender. Stir in flour, salt, pepper and nutmeg; stir until smooth. Measure reserved salmon liquid, mushroom liquid and enough milk to equal 2 cups. Add milk mixture to pan; stir over medium heat until thickened. Stir in cheese until melted.
Combine half the sauce with cooked spaghetti, drained mushrooms and peas; place in prepared casserole. Stir salmon into remaining sauce. Pour over spaghetti mixture. Sprinkle bread crumbs over top. Bake 25-30 minutes or until bubbly. Garnish with parsley; serve.
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CREAMY HERBED SALMON TETRAZZINI
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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
No-Stick Cooking Spray
1/3 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped red pepper
2 cloves garlic, minced
1/4 cup Flour
3/4 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
2 cups combined salmon liquid, mushroom liquid and milk
3 cups cooked spaghetti
1 can (4-oz) mushrooms, drained and liquid reserved
1/2 cup frozen peas
2 7-oz cans salmon, drained and liquid reserved
1 box (5.2 oz) garlic and herb cheese
2 tbsp dry bread crumbs
Parsley for garnish
Preheat oven to 350. Spray a 2-quart casserole with Crisco No Stick Cooking Spray; set aside. In medium saucepan, heat oil over medium high heat. Add onion, red pepper and garlic; saute until onion is tender. Stir in flour, salt, pepper and nutmeg; stir until smooth. Measure reserved salmon liquid, mushroom liquid and enough milk to equal 2 cups. Add milk mixture to pan; stir over medium heat until thickened. Stir in cheese until melted.
Combine half the sauce with cooked spaghetti, drained mushrooms and peas; place in prepared casserole. Stir salmon into remaining sauce. Pour over spaghetti mixture. Sprinkle bread crumbs over top. Bake 25-30 minutes or until bubbly. Garnish with parsley; serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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