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. ground nutmeg
1 can (15 1/2 oz.) salmon
1 pkg. (10 oz.) frozen spinach, thawed
4 oz. cooked elbow macaroni
1/3 c. slivered almonds, toasted
1/4 c. grated Parmesan cheese

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