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Seafood Artichoke Casserole

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  Liquid butter buds 4 Tablespoon
  Flour 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)
  Salt To Taste
  Pepper To Taste

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.

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Seafood Artichoke Casserole Recipe