Salmon and Spaghetti Casserole

Time

prep 0:35       total 0:55

Yield

4 servings

Ingredients

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

Instructions

Make sauce with half the butter, the flour and chicken stock. Season with salt, pepper and nutmeg. Add wine and the liquid from the salmon, and simmer over a low heat for 5 minutes. Stir in the cream and adjust the seasonings. Sauté the mushrooms in the last 1/2 cup of butter and add to the sauce.

Mix half the sauce with the spaghetti and put into a greased shallow casserole dish. Flake the salmon; mix with the remaining sauce and pour over the spaghetti. Sprinkle with cheese and breadcrumb mixture and cook at 180°C (350°F) for 20 minutes or until well browned.

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1 Recipe Reviews

vondersand

vondersand reviewed Salmon and Spaghetti Casserole on June 4, 2009