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Cook spaghetti in salted water
according to package instructions. Drain, toss with 1 1/2
tablespoon of butter and set aside.
Heat 1 1/2 tablespoons butter
over medium low heat in skillet. Add green pepper and onion and
cook until onion is tender.
In 3-quart casserole combine
salmon with soup, milk, pimientos, eggs; stir well.
Place drained spaghetti on salmon
mixture; sprinkle with grated Cheddar cheese. Bake at 400° for
25 to 30 minutes.
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