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.

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