Salmon Tetrazzini

1 (16 oz.) can salmon or 2 cups poached or grilled salmon

2 Tbsp. each butter and flour

Salt and pepper

Dash nutmeg

1 Tbsp. sherry

2 cups cooked spaghetti

1 (4 oz.) can sliced mushrooms, drained

2 Tbsp. each Parmesan cheese and dry bread crumbs

Chopped fresh parsley

Drain salmon, reserving liquid.  Add water or milk to make 1 cup liquid.  Remove skin and break salmon into large pieces.  Melt butter and blend in flour, salt, pepper, and nutmeg.  Add salmon liquid gradually and cook until thickened and smooth, stirring constantly.  Add sherry.  Mix half the sauce with spaghetti and mushrooms.  Place in well-greased 2 quart casserole.  Mix remaining sauce with salmon.  Place in center of spaghetti.  Cove4 with foil and bake at 350 degrees 25 to 30 minutes.  Combine cheese and crumbs.  Sprinkle over top of salmon mixture and bake uncovered for five minutes to brown.  Sprinkle with chopped parsley.

Two cups of pasta isn’t very much.  If you want to use more, just double the butter and flour and use two cups of liquid rather than one.  Season accordingly.