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Salmon Tetrazzini
In many cases, canned salmon is less expensive
than tuna, a cost-effective source of protein. It’s not necessary
to remove all the skin and bones, as they are an excellent source
of calcium and quite soft. I always remove them for esthetic reasons,
however.
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8 ounces dry
spaghetti, linguine,
or
spaghettini
One 15-ounce can salmon, drained
One 12-ounce can evaporated
milk
One 10.75-ounce can condensed
cream of
mushroom
soup
One 7-ounce can sliced mushrooms
1/4 cup dry white wine or Sherry
(optional)
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1 tablespoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
(use white if you have it)
1/8 teaspoon salt (optional)
1/2 cup real grated Parmesan cheese
(not the powdery kind)
1/4 cup bread crumbs
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Cook the pasta according to package directions.
Lightly coat a 9x13-inch baking dish or pan with cooking oil or
nonstick spray. Drain the pasta, then place it in the baking dish
so that it’s spread along the bottom.
Preheat oven to 375°F. Remove skin and bones
(if desired) from salmon, then place it in a medium saucepan. Add
evaporated milk, soup, mushrooms with liquid, wine or Sherry, onion
powder, garlic powder, black pepper, and 1/4 cup Parmesan cheese
to salmon. Cook over medium heat until everything is blended, the
cheese has melted, and mixture begins to boil. Pour the mixture
evenly over the noodles in the baking dish. Mix the bread crumbs
with the remaining Parmesan cheese, then sprinkle over the top.
Bake for about 25-30 minutes. When it’s ready, the top should
be crisp with bubbling and browning around the edges.
Serves 4-6
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