Jiffy Scallop Casserole
|Bay scallops/Fresh / frozen||2 Pound|
|Salt||2 Tablespoon (Boiled in salt water)|
|Canned cut green beans||16 Ounce, drained|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon, divided|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Crushed cracker crumbs||1⁄2 Cup (8 tbs)|
|Grated cheddar cheese||1⁄4 Cup (4 tbs)|
Thaw scallops, if frozen.
Rinse with cold water to remove any shell particles.
Combine 1 quart water and salt in a 2-quart saucepan and bring to a boil.
Add scallops; reduce heat and cover.
Simmer for 2 to 3 minutes, depending on the size of the scallops.
In a well-greased 8 x 8 x 2-inch baking dish, combine cooked scallops and green beans; set aside.
In a medium saucepan, saute onion in 2 tablespoons oil until tender.
Add soup, milk, curry powder and pepper.
Heat, stirring, until well blended.
Pour soup mixture over scallop mixture.
Combine crumbs, cheese and remaining 1 tablespoon oil.
Sprinkle over top of casserole.
Bake in a preheated 425-degree oven for 10 to 15 minutes.