ready in: under 30 minutes
recipe id: 100589
cook method: stovetop
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.
Sign up for our newsletters that feature hand-picked recipes
more recipes like salmon tetrazzini
Farfalle With Smoked Salmon
Salmon And Pasta In Lemon Sauce
Salmon With Fettuccine Alfredo
Homestyle Salmon Casserole
King Of The Sea Primavera
Salmon Stuffed Pasta Shells