Prep Time 20 min
Cook Time 45 Min
Servings 4 to 6
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped red pepper
  • 2 cloves garlic
  • 1/4 cup all-purpose flour
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. ground nutmeg
  • 1 (4 oz.) can mushrooms
  • 1 (7 oz.) can salmon
  • Milk
  • 1 (5.2 oz.) pkg. garlic and herb cheese
  • 3 cups cooked spaghetti
  • 1/2 cup frozen peas
  • 2 tbsps. dry bread crumbs
  • Parsley for garnish

Directions

  • Step 1

    HEAT oven to 350ºF. Spray a 2-quart casserole with no-stick cooking spray; set aside.

  • Step 2

    HEAT oil in medium saucepan over medium high heat. Add onion, red pepper and garlic; sauté until onion is tender. Stir in flour, salt, pepper and nutmeg; stir until smooth.

  • Step 3

    MEASURE reserved mushroom liquid, salmon liquid, and enough milk to equal 2 cups. Add milk mixture to pan; stir over medium heat until thickened. Stir in cheese until melted.

  • Step 4

    COMBINE half the sauce with cooked spaghetti, drained mushrooms and peas; place in prepared casserole. Stir salmon into remaining sauce. Pour over spaghetti mixture. Sprinkle bread crumbs over top.

  • Step 5

    BAKE 25 to 30 minutes or until bubbly. Garnish with parsley; serve.

Serving size
(1/4 of recipe)

  • Calories 670
  • Calories from Fat340g
  • Total Fat 39g
  • Saturated Fat 11g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 75mg
  • Sodium 1070mg
  • Potassium 0mg
  • Total Carbohydrates 53g
  • Dietary Fiber 4g
  • Sugars 7g
  • Protein 31g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet