Source: dLife

Mushrooms and salmon in a white cream sauce.

Servings

29.5 oz canned salmon , drained, flaked (2 cans, 14 3/4 oz each)
1 lb fresh mushrooms , coarsely chopped
0.25 tsp ground nutmeg
0.25 tsp black pepper
0.25 cup fresh chopped onion
1 tbsp margarine
2 tbsp white all purpose flour
1.5 cup fat free milk
0.5 cup bread crumbs

1 Combine salmon, mushrooms, nutmeg, and pepper in 12 x 8-inch baking dish.
2 Sauté onion in margarine in medium saucepan 1 minute; stir in flour and cook 1 minute.
3 Whisk in milk, and heat to boiling, whisking until thickened, for about 1 minute.
4 Pour over salmon and sprinkle with breadcrumbs.
5 Bake, uncovered, at 375 degrees F until lightly browned, about 35 minutes.