Seafood Artichoke Casserole
|Liquid butter buds||4 Tablespoon|
|Evaporated skim milk||2 Cup (32 tbs)|
|White cooking wine/Vermouth||2 Tablespoon|
|Cooked shrimp||5 1⁄3 Ounce (1/3 Pound)|
|Cooked scallops||5 1⁄3 Pound (1/3 Pound)|
|Canned crab||4 Ounce, drained, rinsed (1/2 Pound)|
|Cooked macaroni||1 Cup (16 tbs)|
|Green onions||4 , chopped|
|Frozen artichoke hearts||9 Ounce, thawed and cooked (1 Package, Birds Eye)|
|Peas||1 Cup (16 tbs), frozen, thawed and blanched|
|Peas||1 Cup (16 tbs) (Frozen, Thawed And Blanched)|
|Mushrooms||2 Pound, sliced and sauteed in 3 tablespoon liquid|
|Canned sliced mushrooms||8 Ounce, drained (1 Can)|
|Grated non fat mozzarella cheese||1 Cup (16 tbs)|
Preheat oven to 350° F.
In a medium saucepan combine liquid Butter Buds and flour.
Cook until bubbly.
Add skim milk and bring to a boil stirring to smooth out the sauce.
If it isn't thick enough, add a little more flour.
Add the vermouth and seasonings.
Arrange the seafood, macaroni, and vegetables evenly so there will be a little bit of each item in every bite either as layers or mixed.
In a large casserole that has been sprayed with a non-fat cooking spray, spoon sauce over the top and sprinkle with grated cheese.
Bake about 5 minutes or until bubbling and heated through.
This may be made ahead and refrigerated for a day, or frozen.
Reheat in 350°F.oven just until heated through.