Tetrazzini sounds like an Italian dish, but it purportedly originated with a San Francisco chef, Ernest Arbogast. Turkey has long been a popular addition to a tetrazzini, but ham, fish or shellfish, and chicken are common proteins.

This tasty salmon tetrazzini is made with spaghetti, canned salmon, and a savory sauce, along with Parmesan cheese and mushrooms. This delicious salmon and spaghetti casserole makes a wonderful everyday meal.

1. Preheat the oven to 350 F.
2. Butter a 1 1/2-quart baking dish.
3. In a medium saucepan over medium heat, melt the butter. Add the mushrooms and cook, stirring, until tender.
4. Stir the flour into the mushrooms and cook, stirring, for 2 minutes. Add the milk and continue cooking, stirring, until thickened. Add salt and pepper to taste, along with the nutmeg and dry sherry.
5. Stir in the spaghetti and salmon. Transfer to the prepared baking dish.
6. Combine the bread crumbs and melted butter and toss with the Parmesan cheese until well blended. Sprinkle over the top of the casserole.
7. Bake the salmon tetrazzini for 30 to 40 minutes, or until nicely browned and bubbly.

Serves 6