Salmon Tetrazzini Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Onion, chopped
3 tbsp: Olive oil,
1/4 cup: Flour,
1 1/4 tsp: Seasoned salt,
1/8 tsp: Thyme,
Pepper to taste,
2 cup: Evaporated skim milk,
6 ounce: Spaghetti, cooked/drained
1 1/2 tbsp: Sherry,
1: 15 oz can salmon, dr ained/flaked
1/2 cup: Black olives, sliced
1/4 cup: Green bell pepper, chopped
1/3 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 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.
Source from luhu.jp
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.
Source from luhu.jp