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Creamy Seafood Casserole

Heart.Foods's picture
Ingredients
  Water 6 Cup (96 tbs)
  Unpeeled fresh shrimp 1 1⁄2 Pound (Medium Sized)
  Lump crabmeat 1⁄2 Pound, drained (Fresh One)
  Dry sherry 3 Tablespoon
  Vegetable cooking spray 1
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Sliced green onions 3 Tablespoon
  Skim milk 2 Cup (32 tbs)
  Instant nonfat dry milk powder 1⁄2 Cup (8 tbs)
  Margarine 3 Tablespoon, melted
  All purpose flour 1⁄4 Cup (4 tbs)
  Low sodium worcestershire sauce 2 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Frozen egg substitute 1⁄4 Cup (4 tbs), thawed
  Cooked vermicelli/Thin spaghetti 2 Cup (32 tbs) (Cooked Without Salt Or Fat)
  Grated parmesan cheese 2 Tablespoon
Directions

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Drain; rinse with cold water.
Peel and devein shrimp.
Combine shrimp, crabmeat, and sherry in a medium bowl; cover and chill 30 minutes.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms and green onions; saute until tender.
Set aside.
Combine skim milk and dry milk powder, stirring to dissolve powder; set aside.
Melt margarine in a small saucepan over medium heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk mixture; cook, stirring constantly, until thickened and bubbly.
Stir in Worcestershire sauce, pepper, and garlic powder.
Remove from heat.
Gradually stir about one-fourth of hot mixture into egg substitute; add to remaining hot mixture, stirring constantly.
Stir in seafood mixture, mushroom mixture, and cooked vermicelli; spoon into a shallow 2-quart casserole coated with vegetable cooking spray.
Bake at 350° for 20 to 25 minutes or until thoroughly heated.
Sprinkle with Parmesan cheese, and bake an additional 5 minutes.
Garnish with green onion fans, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Healthy

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