1 (15 1/2 oz.) can salmon
1/2 lb. sliced mushrooms
2 cloves minced garlic (or 1/2 tsp. garlic powder)
1/2 c. chopped green onion
1/4 c. butter
1/4 c. flour
1 c. chicken broth (can use 1 c. water mixed with bouillon cube)
1 1/2 c. half & half (can use milk)
1/4 c. sherry or cognac
1/8 tsp. pepper
1/3 c. grated Parmesan cheese
8 oz. cooked spaghetti or macaroni

Drain and flake salmon reserving liquid. Saute mushrooms, garlic and green onion in butter. Blend in flour. Gradually add reserved liquid from salmon, chicken broth and half and half. Cook and stir until thickened and smooth. Add sherry, seasonings, 1/4 cup Parmesan cheese and salmon. Combine with cooked spaghetti (can also use macaroni). Turn into buttered 2 1/2 quart casserole. Sprinkle with 2 tablespoons Parmesan cheese. Bake at 375 degrees for 20 to 30 minutes. Serves 6 to 8.