Salmon Tetrazzini

• 1 large can (16 oz.) salmon, drained, boned and flaked
• 1 small onion, chopped
• 1/2 lb. or 2 cans sliced mushrooms
• 10 oz. spaghetti
• 1 can tomato soup
• 1 can mushroom soup
• 3/4 lb. Velveeta cheese, can use light Velveeta

1. Layer salmon in bottom of buttered 13 x 9 x 2-inch pan.
2. Layer onions on salmon.
3. Layer mushrooms on onions.
4. Break spaghetti into 2-inch length pieces and layer uncooked on top of mushrooms. Take tomato soup, mushroom soup, 4 cups water and 1/2 pound Velveeta (cut into chunks) and heat in saucepan until cheese melts, stirring frequently.
5. Pour over ingredients in pan.
6. Slice 1/4 pound Velveeta and layer it over top of casserole.
7. Bake 1 hour at 350u0b0 uncovered.
8. This casserole can be made ahead and refrigerated.

salmon, onion, mushrooms, spaghetti, tomato soup, mushroom soup, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=359487 (may not work)