Salmon Tetrazzini - Casserole

• 2 Tbsp. butter or margarine
• 1/4 c. flour
• 1 c. milk
• 1/2 tsp. salt
• 1/2 (8 oz.) box noodles
• 1/2 lb. mushrooms
• 2 Tbsp. chopped onion
• 1 tsp. paprika
• generous dash of black pepper
• 1 c. light cream
• 1 lb. can pink salmon (tuna can be substituted)
• 4 oz. jar grated Parmesan cheese

1. Cook noodles as directed on box.
2. Set oven to 375u0b0.
3. In butter or margarine in a skillet, saute mushrooms and onion until tender. Stir in paprika, salt, pepper and flour.
4. Slowly mix in milk. Cook, stirring constantly, until thickened and smooth.
5. Remove from heat and stir in light cream.
6. Drain, remove skin and bones, then flake salmon.
7. In 2-quart casserole, mix together noodles, mushroom mixture, salmon and all but 1/4 cup of Parmesan cheese; sprinkle remaining cheese on top.
8. Bake 20 minutes.
9. Makes 6 servings.

butter, flour, milk, salt, noodles, mushrooms, onion, paprika, generous, light cream, pink salmon, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727797 (may not work)