Wednesday, November 16, 2011

Seafood Casserole

This recipe is adapted from the Tuna and Pasta Bake in The Kitchen Bible. I added imitation crab (yes, I use imitation crab) and homegrown green beans. Instead of whole milk, I used half and half because that's what I had available. It makes 8 servings, or 4 servings in our house. Enjoy!

Seafood Casserole
Makes 8 servings, prep 10 minutes, cook 25 minutes

8 oz pasta shells
1/2 cup 1% milk
1/2 cup cream
1 can (10.5 oz) cream of mushroom
1 can (5 oz) tuna in water, drained
1 medium onion chopped
1 small red pepper chopped
1/4 cup frozen corn
1/4 cup frozen green beans
3 tbsp chopped parsley
4 oz imitation crab flakes, in small pieces
1 cup cheddar cheese
Dash of chili powder
Dash of nutmeg

Heat oven to 425 degrees. Cook pasta for 8 minutes. Drain pasta. Using the same saucepan, bring milk, cream, and cream of mushroom to simmer on medium low heat. Stirring occasionally. Add tuna, onion, red pepper, corn, green beans, parsley, imitation crab, and half of the cheddar cheese. Stir in the pasta. Season with chili powder, nutmeg, salt and pepper. Add to an oven safe casserole dish and top with the remaining cheddar cheese. Bake for 25 minutes or until top is golden.

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