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4 oz. uncooked spaghetti
1 (1 lb.) can (2 c.) salmon
2 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. salt
dash of pepper
dash of nutmeg
1 Tbsp. Dijon mustard
1 Tbsp. dry sherry
1 (3 oz.) can sliced
mushrooms, drained
2 Tbsp. dry bread crumbs
2 Tbsp. grated Parmesan cheese

Cook spaghetti according to directions; drain. Drain
salmon, save liquid. Flake into large pieces. Add milk to
salmon liquid to make 2 cups. Melt butter or margarine in pan.
Blend in flour, salt, pepper and nutmeg. Add salmon liquid and
milk mixture all at once. Cook on medium heat, stir constantly
until thick and smooth. Add mustard and sherry. Stir in
spaghetti, mushrooms and salmon. Turn into 1 quart casserole.
Combine crumbs and Parmesan cheese and sprinkle over top. Bake
at 350 degrees for 35 to 40 minutes. May microwave on High 3 minutes,
turn and 2 minutes. Serve with salad. Serves 6.

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