Salmon Tetrazzini

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A complete meal made from the pantry. can use leftover salmon instead of canned. from pop it, stir it, fix it, serve it.

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Steps

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Cook the pasta according to package directions.

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Lightly coat a 9x13-inch baking dish or pan with cooking oil or nonstick spray.

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Drain the pasta , then place it in the baking dish so that its spread along the bottom.

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Preheat oven to 375f remove skin and bones from salmon , then place it in a medium saucepan.

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Add evaporated milk , soup , mushrooms with liquid , wine or sherry , onion powder , garlic powder , black pepper , and 1 / 4 cup parmesan cheese to salmon.

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Cook over medium heat until everything is blended , the cheese has melted , and mixture begins to boil.

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Pour the mixture evenly over the noodles in the baking dish.

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Mix the bread crumbs with the remaining parmesan cheese , then sprinkle over the top.

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Bake for about 25-30 minutes.

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When its ready , the top should be crisp with bubbling and browning around the edges.

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Ingredients

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spaghetti, salmon, evaporated milk, condensed cream of mushroom soup, sliced mushrooms, dry white wine, onion powder, garlic powder, ground black pepper, salt, parmesan cheese, breadcrumbs