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Salmon and Spaghetti Casserole (Serves 6) By:contributor Ingredients 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 Method 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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