Drain the mushrooms, reserving the liquid. Heat 2 tablespoons oil in a saucepan over medium-low heat. Add the flour, salt and pepper and mix well. Add the milk and mushroom liquid gradually, stirring until smooth. Cook until thickened, stirring constantly. Add the cheese, pimentos, mushrooms and fish and mix well. Spoon half the spaghetti into a greased baking dish. Top with half the fish mixture. Repeat the layers. Combine 1 tablespoon oil with the bread crumbs in a bowl. Sprinkle over the casserole. Bake at 350 degrees for 30 minutes or until top is browned. Makes 4 to 6 servings.
Ingredients
1 (4-ounce) can mushroom pieces
2 tablespoons vegetable oil
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups milk
1 cup shredded Cheddar cheese
2 tablespoons chopped pimentos
2 cups flaked cooked catfish
2 cups cooked spaghetti
1 tablespoon vegetable oil
1/2 cup dry bread crumbs
