1 PKG Fettucine. I use whole wheat or sun dried tomato. (Anything works)
2 PKGS. Green Giant Broccoli & Cauliflower in cheese sauce.
1 BAG - Kraft 4 cheese mix.
2 CANS Salmon.
1 Purple Onion or two or three shallots. - cut into very thing slices.
5 Good size mushrooms-cut into very thin slices.
6 Italian spices (optional) (to date)
Parmesan cheese for top (optional)
Cook Fettucine according to pkg. directions, and in the meantime, gently saute the sliced onion (shallots) and mushrooms on medium heat and sprinkle with Italian Spice (CLUB HOUSE ITALIANO) to taste - Open and mash the salmon with the bones and juice.
Put the two bags of brocolli/cauliflower into the boiling fettucine water so that they thaw and cook at the same time as the fettucine.
Drain fettucine and return to the big pot it was cooked in. Add about 1/2 Kraft mixed cheese over hot fettucine so that it melts, and cut open the cheese veggies and dump on top of cheese. Add sauted onion/mushroom mixture and mix it all together.
A gooey mess but keep going.
Prepare a large lasagna dish or any large big dish or pan like 9 x 13. Spread your gooey mixture of fettucine, cheese mix, cheese veggies and onion/mushroom.
After it's all spreak - sprinkle the remainder of the Kraft mixed cheese mix over the fettucine mixture - then sprinkle Parmesan in using.
Preheat oven to 375 and bake for about 30 - 45 minutes or until cheese on top is a nice golden brown. Let rest 10 - 15 minutes before cutting and serving - sort of like lasagna pieces.
This will serve 6 - 8 - especially if you serve with salad and/or garlic bread.
Hope this all makes sense. E N J O Y
let me know if it works or if anyone makes it. jojo
ps. Lots of calories and fat. The windows down below wouldn't let me say that. hahaha
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