New Bedford Potato Pie
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||2 Tablespoon|
|Frozen condensed cream of shrimp soup||1 Can (10 oz), Defrosted|
|Milk||1⁄2 Cup (8 tbs)|
|Canned shrimp||6 Ounce, drained (1 Can)|
|Canned lobster||6 Ounce, drained (1 Can)|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Angostura bitters||1 Dash|
|Ground thyme||1 Dash|
|Mashed potatoes/1/4 cup instant mashed potato, prepared as directed on package||1 Cup (16 tbs)|
|Shredded sharp cheese||2 Tablespoon|
Cook celery and onion in butter until tender.
Blend in soupv milk, shrimp, lobster, peas, bitters and thyme.
Heat slowly, stirring.
Pour into a 1 1/2 -quart buttered casserole.
Arrange potatoes around edge of casserole.
Sprinkle with cheese.
Bake in a 450° F.oven 15 minutes or until potatoes are browned.
This casserole can be prepared in advance.
Refrigerate and add the potato border just before baking.
Increase baking time 15 minutes.
Serving size: Complete recipe
Calories 1793 Calories from Fat 380
% Daily Value*
Total Fat 53 g80.8%
Saturated Fat 26.3 g131.5%
Trans Fat 0 g
Cholesterol 233.3 mg77.8%
Sodium 3027.9 mg126.2%
Total Carbohydrates 232 g77.2%
Dietary Fiber 28 g111.8%
Sugars 13.1 g
Protein 106 g212.9%
Vitamin A 35.8% Vitamin C 173.7%
Calcium 44.3% Iron 40%
*Based on a 2000 Calorie diet