Salmon Tetrazzini

  • 4 ounces spaghetti
  • 1/3 cup chopped onion
  • 3 tablespoons olive or vegetable oil
  • ¼ cup all purpose flour
  • 1¼ teaspoon seasoned salt
  • 1/8 teaspoon thyme
  • 2 cups (1 pint) half-and-half
  • 1½ tablespoons sherry or water
  • 2 cans (6½ ounce each) pink salmon, drained
  • ½ cup ripe olives, sliced
  • ¼ cup green pepper, chopped
  • 1/3 cup parmesan cheese, grated
  • paprika
  • parsley, chopped
  • pepper
Prepare spaghetti as directed. Preheat oven to 350 degrees. Butter shallow 1½ quart baking dish. In large saucepan cook onion in oil about 5 minutes or until tender. Blend in flour, salt, thyme and pepper. Cook over low heat until mixture is smooth and bubbly. Remove from heat. Slowly stir in half-and-half. Cook over low heat stirring constantly until thickened and smooth. Stir in sherry, spaghetti, salmon, olives and green peppers. Turn into baking dish. Sprinkle with cheese. Bake 20-25 minutes or until bubbly. Garnish with paprika and parsley.
Makes 6 servings.

-- Submitted by: Evelyn Bottemiller