Salmon Tetrazzini Recipe

Name: Salmon Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz. uncooked thin spaghetti; milk; 2 Tbsp. flour; dash of pepper; 2 Tbsp. dry sherry; 2 Tbsp. grated Parmesan cheese; 1 (1 lb.) can salmon; 2 Tbsp. butter or margarine; 1/4 tsp. salt; dash of nutmeg; 1 (3 to 4 oz.) can sliced mushrooms, drained; 2 Tbsp. dry bread crumbs

Servings: persons

4 oz. uncooked thin spaghetti
milk
2 Tbsp. flour
dash of pepper
2 Tbsp. dry sherry
2 Tbsp. grated Parmesan cheese
1 (1 lb.) can salmon
2 Tbsp. butter or margarine
1/4 tsp. salt
dash of nutmeg
1 (3 to 4 oz.) can sliced mushrooms, drained
2 Tbsp. dry bread crumbs

1
Cook spaghetti in boiling salted water until just tender; drain.
2
Drain salmon, reserving liquid.
3
Add enough milk to liquid to make 2 cups.
4
Remove skin and bones from salmon and break into large pieces.
5
Melt butter or margarine in saucepan; stir in flour, salt, pepper and nutmeg.
6
Add liquid.
7
Cook over medium heat, stirring constantly, until thick and smooth.
8
Remove from heat; add sherry.
9
Add spaghetti, salmon and mushrooms.
10
Pour into 1 1/2-quart casserole.
11
Combine cheese and crumbs and sprinkle over top.
12
Bake at 350u00b0 for 35 to 40 minutes.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 oz. uncooked thin spaghetti, milk, 2 Tbsp. flour, dash of pepper, and more.

Yes, Salmon Tetrazzini falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Tetrazzini

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