Salmon Brunch Bake
This creamy, savory casserole is bound to be a big hit at brunch — or any other time you serve it up.
Ingredients
- 2 (5 oz) cans Chicken of the Sea® Pink Salmon, Skinless & Boneless, drained
- 1/2 lb. spaghetti, cooked and drained
- 2 Tablespoons butter or margarine
- 1/2 cup chopped onions
- 1 (10 oz) package frozen chopped broccoli, thawed and drained
- 1 (10.75 oz) can condensed cream of mushroom soup, undiluted
- 8 oz. sour cream
- 1/2 teaspoon garlic salt
- 2 Tablespoons cooking sherry
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped or sliced nuts
Instructions
- Preheat oven 350°F. Butter a shallow 1 1/2-quart baking dish.
- Cook the spaghetti according to package instructions. Drain and set aside.
- In large saucepan melt the butter. Cook onion and broccoli 5 minutes or until tender.
- Add cream of mushroom soup, sour cream and garlic salt; heat and stir.
- Fold in sherry, cooked spaghetti, and salmon.
- Pour into baking dish and sprinkle with Parmesan and chopped nuts.
- Bake 20 to 25 minutes or until heated through.
