Here’s an elegant dinner for any occasion.
1/2 c. onion, finely chopped
2 T. butter
10-3/4 oz. can cream of mushroom soup
8-oz. container sour cream
1/2 t. garlic salt
8-oz. pkg. spaghetti, uncooked
12-oz. can salmon, drained and flaked
10-oz. frozen chopped broccoli, cooked
2 T. sherry or chicken broth
1/4 c. grated Parmesan cheese
1/4 c. sliced almonds
In a medium saucepan over medium heat, cook onion in butter for 5 minutes, until tender. Add soup, sour cream and garlic salt; heat and stir. Set aside. Cook half the spaghetti according to package directions, reserving the rest of another recipe. Fold into soup mixture with salmon, broccoli and sherry or broth. Place in a greased 1-1/2 quart casserole dish. Sprinkle with cheese and top with almonds. Bake at 350 degrees for 20 to 25 minutes. Serves 4 to 6.
Slice a garlic clove in half and rub the insides of individual salad bowls...adds just a touch of garlic flavor.