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Salmon Tetrazzini

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Rating: 4/5 4 stars
1 review

recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   4


recipe id: 100589
cook method: stovetop

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8 ounces spaghetti or thin spaghetti, uncooked
1 can (14.75 ounce size) salmon
1 tablespoon margarine or butter
1 package (8 ounce size) sliced mushrooms
2 cans (4 ounce size) sliced mushrooms, drained
2 cloves garlic, minced
1 teaspoon bottled minced garlic
2 tablespoons dry sherry (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons flour
2/3 cup canned evaporated skim milk or milk
1/4 cup thinly sliced green onions or chives
1/4 cup grated Parmesan cheese


Cook spaghetti according to package directions.

Meanwhile, drain salmon, reserving liquid. Break salmon into chunks; set aside.

Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; cook 5 minutes, stirring occasionally. Add sherry, if desired, and sprinkle with salt and pepper. Add flour; cook 1 minute, stirring constantly.

Add milk and reserved salmon liquid; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in salmon and green onions; heat through.

Drain spaghetti; arrange on serving plates. Top with salmon mixture and cheese.


478 calories, 12 grams fat, 54 grams carbohydrates, 35 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Irene1989

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Member since: May 18, 2007
recipe rating
We absolutely loved this recipe; however, I have a couple of comments. I followed it exactly and found that while there was plenty of pasta for 4 servings, the amount of salmon and sauce was about right for 2 servings. Also, I needed to double the amount of milk to make enough sauce for the amount of salmon and mushrooms. But don't let that stop you, this is delicious!!

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