Salmon And Spaghetti Casserole

• 1/2 c. butter
• 1/2 c. flour
• 2 c. chicken broth
• salt and pepper to taste
• pinch of nutmeg
• 1/4 c. dry sherry
• 14 3/4 oz. can salmon, drained and flaked (reserve liquid)
• 1/4 c. light cream or half and half
• 2 c. sliced fresh mushrooms
• 8 oz. spaghetti, cooked al dente
• 1/2 c. Parmesan cheese
• 1/2 c. unseasoned bread crumbs

1. Melt 1/4 cup butter; stir in flour.
2. Add chicken broth, salt, pepper and nutmeg.
3. Add sherry and reserved liquid.
4. Simmer 5 minutes, stirring occasionally.
5. Stir in cream and blend well. Remove from heat.
6. Saute mushrooms in remaining 1/4 cup butter in small skillet until tender.
7. Add to sauce and mix half of sauce with cooked spaghetti and place in 9 x 13-inch baking pan.
8. Combine salmon with remaining sauce and pour over spaghetti.
9. Sprinkle with cheese and crumb mixture.
10. Bake at 350u0b0 for 20 minutes until brown. Serve hot.

butter, flour, chicken broth, salt, nutmeg, sherry, salmon, light cream, mushrooms, parmesan cheese, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195369 (may not work)