Name: Salmon and Spaghetti Casserole
Yield: 4 servings
Ingredients: 1/2 cup butter; 1/2 cup all-purpose flour; 2 cups hot chicken stock; Salt and pepper; 1 dash nutmeg; 1/4 cup dry white wine; 1 can (1 lb.) pink salmon, undrained; 1/4 cup cream; 2 cups mushrooms, sliced; 1/2 lb. spaghetti, cooked; 1 cup cheese, grated, mixed with; 1 cup bread crumbs

Servings: 4 persons

1/2 cup butter
1/2 cup all-purpose flour
2 cups hot chicken stock
Salt and pepper
1 dash nutmeg
1/4 cup dry white wine
1 can (1 lb.) pink salmon, undrained
1/4 cup cream
2 cups mushrooms, sliced
1/2 lb. spaghetti, cooked
1 cup cheese, grated, mixed with
1 cup bread crumbs

1
Make sauce with half the butter, the flour and chicken stock.
2
Season with salt, pepper and nutmeg.
3
Add wine and the liquid from the salmon, and simmer over a low heat for 5 minutes.
4
Stir in the cream and adjust the seasonings.
5
Saute the mushrooms in the last 1/2 cup of butter and add to the sauce.
6
Mix half the sauce with the spaghetti and put into a greased shallow casserole dish.
7
Flake the salmon; mix with the remaining sauce and pour over the spaghetti.
8
Sprinkle with cheese and breadcrumb mixture and cook at 180C (350F) for 20 minutes or until well browned.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Salmon and Spaghetti Casserole

How did you like this recipe?