Salmon and Spaghetti Casserole
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Time
prep 0:35
total 0:55
Ingredients
| 1/2 cup | butter | | 1/2 cup | all-purpose flour | | 2 cups | hot chicken stock | | Salt and pepper | | 1 dash | nutmeg | | 1/4 cup | dry white wine | | 1 can (1 lb.) | pink salmon, undrained | | 1/4 cup | cream | | 2 cups | mushrooms, sliced | | 1/2 lb. | spaghetti, cooked | | 1 cup | cheese, grated, mixed with | | 1 cup | bread crumbs |
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Instructions
Make sauce with half the butter, the flour and chicken stock. Season with salt, pepper and nutmeg. Add wine and the liquid from the salmon, and simmer over a low heat for 5 minutes. Stir in the cream and adjust the seasonings. Sauté the mushrooms in the last 1/2 cup of butter and add to the sauce.
Mix half the sauce with the spaghetti and put into a greased shallow casserole dish. Flake the salmon; mix with the remaining sauce and pour over the spaghetti. Sprinkle with cheese and breadcrumb mixture and cook at 180°C (350°F) for 20 minutes or until well browned.
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