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This Salmon Casserole Is Quick, Easy

September 11, 1986

Casseroles are favorites of busy hostesses because they can be assembled in advance, then baked right before serving.

Salmon, spaghetti and a richly flavored sauce add up to Salmon Tetrazzini, ideal for brunch or a buffet. While the casserole bakes, heat some rolls and prepare a green salad to complete the menu.

SALMON TETRAZZINI

1 (15 1/2-ounce) can salmon

1/2 pound mushrooms, sliced

1/2 cup chopped green onions

2 cloves garlic, minced

1/4 cup butter or margarine

1/4 cup flour

1 cup chicken broth

1 1/2 cups half and half

1/4 cup Sherry

1/2 teaspoon salt

1/8 teaspoon black pepper

Grated Parmesan cheese

1/2 pound cooked spaghetti

Lemon slices

Parsley sprigs

Drain and flake salmon, reserving liquid. Saute mushrooms, green onions and garlic in butter.

Blend in flour. Gradually add reserved salmon liquid, chicken broth and half and half. Cook, stirring, until thickened and smooth. Add Sherry, salt, pepper, 1/4 cup Parmesan cheese and salmon. Heat through.

Combine with hot spaghetti. Garnish with lemon slices and parsley. Serve with additional Parmesan cheese. Makes 6 to 8 servings.

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