Salmon Tetrazzini

• 1/3 cup onion -- chopped
• 3 tablespoons olive oil
• 1/4 cup flour
• 1 1/4 teaspoons seasoned salt
• 1/8 teaspoon thyme
• pepper to taste
• 2 cups evaporated skim milk
• 6 ounces spaghetti -- cooked/drained
• 1 1/2 tablespoons sherry
• 1 15 oz can salmon -- drained/flaked
• 1/2 cup black olives -- sliced
• 1/4 cup green bell pepper -- chopped
• 1/3 cup Parmesan cheese -- grated

Saute onion in oil in large saucepan or Dutch oven for 5 minutes or until tender. Stir in flour, salt, thyme and pepper. Cook over low heat until mixture is smooth and bubbly; remove from heat. Stir in evaporated milk gradually. cook over low heat until thickened and smooth, stirring constantly. Stir in spaghetti, sherry, salmon, olives and green pepper.
Pour into 1 1/2 quart baking dish sprayed with nonstick cooking spray.
Sprinkle with Parmesan cheese. Bake at 350F for 20 to 25 minutes or until bubbly.