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Salmon and Spaghetti Casserole (Serves 6)
8 ounces spaghetti
3 tablespoons butter, divided
2 tablespoons chopped green bell pepper
1/4 cup finely chopped onion
1 can (16 ounces) salmon, undrained
2 cans (10.5 ounces each) cream of celery or cream of mushroom soup, undiluted
1/2 cup milk
1 small jar (2 ounces) chopped pimientos, drained
2 hard cooked eggs, sliced
1/4 cup sharp Cheddar cheese
Cook spaghetti in salted water according to package instructions.
Drain, toss with 1 1/2 tablespoon of butter and set aside.
Heat 1 1/2 tablespoons butter over medium low heat in skillet.
Add green pepper and onion and cook until onion is tender.
In 3-quart casserole combine salmon with soup, milk, pimientos, eggs; stir well.
Place drained spaghetti on salmon mixture; sprinkle with grated Cheddar cheese.
Bake at 400° for 25 to 30 minutes.
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