Prep Time 20m
Cook Time 45m
Ready Time 65m
Yield 4 to 6 servings

  • 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, minced
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 (4 oz.) can mushrooms, drained, liquid reserved
  • 1 (7 oz.) can salmon, drained, liquid reserved
  • Milk
  • 1 (5.2 oz.) package garlic and herb cheese
  • 3 cups cooked spaghetti
  • 1/2 cup frozen peas
  • 2 tablespoons dry bread crumbs
  • Parsley for garnish
Preparation Directions
  • Step 1Heat oven to 350ºF. Spray a 2-quart casserole with no-stick cooking spray; set aside.
  • Step 2Heat 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 3Measure 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 4Combine 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 5Bake 25 to 30 minutes or until bubbly. Garnish with parsley; serve.
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