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4
ounces dried spaghetti
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1
beaten egg
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1/3
cup grated Parmesan cheese
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3
tablespoons margarine or butter
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1
cup broccoli flowerets
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1
medium carrot, thinly sliced (1/2 cup)
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1
small onion, cut into thin wedges
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1/2
teaspoon dried oregano or savory, crushed
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1
clove garlic, minced
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Dash salt
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1
12 1/2 ounce can skinless, boneless salmon, drained and flaked, or one 9-1/4-ounce can tuna (water-pack), drained and broken into chunks
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2
beaten eggs
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1/2
cup half-and-half, light cream, or milk
1. For spaghetti crusts, cook pasta according to package directions; drain. Immediately toss together pasta, the 1 beaten egg, the Parmesan cheese, and 1 tablespoon of the margarine or butter. Divide pasta mixture evenly among 4 greased individual au gratin dishes. Press pasta mixture in bottom and up sides of dishes to form crusts. Set aside.
2. In a large skillet cook broccoli, carrot, onion, oregano or savory, garlic, and salt in the remaining margarine or butter until vegetables are crisp-tender. Gently stir salmon or tuna into the vegetable mixture.
3. Divide salmon or tuna mixture evenly between the spaghetti crusts. Combine the 2 beaten eggs and half-and-half, light cream, or milk. Pour evenly over the fish mixture. Cover with foil. Bake in a 350 degree F. oven for 15 minutes. Remove foil; bake for 5 to 10 minutes more or until set. Let stand for 5 minutes before serving. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 472,
- Protein (gm) 33,
- Carbohydrate (gm) 30,
- Fat, total (gm) 24,
- Cholesterol (mg) 212,
- Saturated fat (gm) 8,
- Sodium (mg) 803,
- Percent Daily Values are based on a 2,000 calorie diet
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