INGREDIENTS
2 cups flaked, cooked fish
½ lb. sliced mushrooms
¼ cup chopped onion
¼ cup butter
3 TBSP. flour
1 cup light cream
1 cup chicken broth
3 TBSP. dry sherry
½ tsp. seafood seasoning
½ tsp. salt
Pepper to taste
Dash of Tabasco sauce
5 oz. spaghetti, cooked and drained
½ cup parmesan cheese
2 TBSP. chopped parsley
DIRECTIONS
Saute mushrooms and onion in butter for a few minutes; blend in flour.
Slowly add cream and broth; stir until thickened.
Add sherry, seasonings and Tabasco sauce.
Toss the sauce with the flaked shark meat and spaghetti. If it seems a bit dry, add more broth.
Place the mixture in a well greased 2 quart casserole dish, sprinkle with the cheese and cover.
Place in a preheated oven for 30 minutes, or until cheese is melted.
Serves 4.
