4 oz. spaghetti
1/3 c. chopped onion
3 tbsp. olive oil
1/4 c. flour
1 1/4 tsp. seasoned salt
1/8 tsp. thyme
2 c. half & half
1 1/2 tbsp. sherry
Pepper
Paprika
Chopped parsley
2 cans (6 1/2 oz.) pink salmon, drained
1/4 c. ripe olives, sliced
1/4 c. green pepper, chopped
1/3 c. Parmesan cheese

Prepare spaghetti according to directions. Preheat oven to 350 degrees. Butter shallow 1 1/2 quart casserole.

In large saucepan cook onions in oil for 5 minutes. Blend in flour, salt, thyme and pepper. Cook over low heat until mixture is smooth and bubbly. Remove from heat, slowly stir in half and half. Cook over low heat, stirring constantly until thickened and smooth. Stir in sherry, spaghetti, salmon, olives and green peppers. Turn into baking dish. Sprinkle with cheese. Bake 20 to 25 minutes or until bubbly. Garnish with paprika and parsley.