Salmon Tetrazzini

A complete meal made from the pantry. Can use leftover salmon instead of canned. From Pop It, Stir It, Fix It, Serve It.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄2 lb spaghetti
• 15  ounces salmon, drained
• 12  ounces evaporated milk
• 10 3⁄4 ounces  condensed cream of mushroom soup
• 7  ounces  sliced mushrooms
• 1⁄4 cup dry white wine (optional) or 1⁄4 cup sherry wine (optional)
• 1  tablespoon onion powder
• 1⁄2 teaspoon garlic powder
• 1⁄8 teaspoon ground black pepper
• 1⁄8 teaspoon salt
• 1⁄2 cup parmesan cheese, grated
• 1⁄4 cup  breadcrumbs

Directions

1. 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.
2. Preheat oven to 375°F Remove skin and bones (if desired) from salmon, then place it in a medium saucepan.
3. Add evaporated milk, soup, mushrooms with liquid, wine or Sherry, onion powder, garlic powder, black pepper, and 1/4 cup Parmesan cheese to salmon.
4. 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.
5. Mix the bread crumbs with the remaining Parmesan cheese, then sprinkle over the top.
6. Bake for about 25-30 minutes. When it’s ready, the top should be crisp with bubbling and browning around the edges.