| SALMON TETRAZZINI |
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Prep time: 20 minutes Cook time: 25-30 minutes Serves 4-61/3 cup CRISCO Vegetable Oil 1/2 cup chopped onion 1/2 cup chopped red pepper 2 cloves garlic, minced 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon nutmeg 2-1/2 cups salmon liquid, mushroom liquid and skim milk 3 cups cooked spaghetti 4-ounce can mushrooms, drained and liquid reserved 2 7-ounces can salmon, drained and liquid reserved 1/2 cup grated Parmesan cheese 2 tablespoons dry bread crumbs Parsley for garnish Preheat oven to 350ºF. In medium sauce, heat Crisco Oil over medium high heat. Add onion, red pepper and garlic; sauté until onion is tender. Stir in flour, salt, pepper and nutmeg; stir until smooth. Measure salmon liquid, mushroom liquid and enough skim milk to equal 2-1/2 cups. Add milk mixture to pan; stir over medium heat until thickened. Combine half the sauce with cooked spaghetti and drained mushrooms and place in bottom of 2-quart casserole. Stir salmon into remaining sauce. Pour over spaghetti mixture. Sprinkle Parmesan cheese and bread crumbs over top. Bake at 350ºF for 25-30 minutes. Garnish with parsley. |
