We like salmon and this pasta casserole gives us a change from the salmon patties. Serve it with some cornbread muffins and green onions on the side for a meal in a dish.
1 (14 3/4 ounce can) pink salmon, drained and flaked
1/3 to 1/2 of a pound box of spaghetti, cooked al dente and drained
2 tablespoons butter or margarine
1/2 cup green pepper, chopped
1/2 cup green onions, chopped (can use regular onions)
1/2 cup celery, chopped
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1/2 cup sour cream
1 (4 ounce) can sliced mushrooms, drained
1/2 teaspoon black pepper
1/4 teaspoon sage
1/8 teaspoon thyme
Ritz crackers, crushed (about 10)
1 cup shredded cheddar cheese
Cook spaghetti according to package directions to al dente stage, drain, set aside. Melt butter in skillet on top of stove and cook green pepper, onion and celery until tender. Add salmon, mushroom soup, sour cream, mushrooms, black pepper, sage, thyme and cayenne mixing all together. Cook on medium heat until all ingredients are hot. Spray a cassole dish and layer the spaghetti on bottom, then skillet mixture alternating with spaghetti. Crumble crackers on top and sprinkle with cheese. Bake in preheated 375 degree oven for 30 to 35 minutes. Makes 8 to 10 servings. Enjoy!
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