1 onion, chopped
2 c. sliced fresh mushrooms
2 tbsp. butter
3 tbsp. flour
1 1/4 c. milk
1 tsp. dill weed
1/4 tsp. nutmeg
1 (15 1/2 oz.) can salmon
1 (10 oz.) pkg. spinach, thawed
4 oz. cooked elbow macaroni
1/4 c. grated Parmesan cheese

Saute onions and mushrooms in butter. Blend in flour. Stir in milk, dill and nutmeg until mixture boils and thickens. Fold in drained salmon, spinach and macaroni. Pour in greased 1 1/2 quart casserole. Sprinkle with cheese. Bake in 350 degree oven for 30 minutes. Serves 6.