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October 3, 2011
Seafood Casserole
Crowd-Pleasing Seafood
Prep time:
15 minutesBake Time:
55 minutes“We never knew shrimp and scallops could taste so yummy! It must be the cracker crumbs. ”
Ingredients
Serves 6
- 8 ounces wide egg noodles (about 4 cups)
- 1 1/2 cups frozen peas
- 2 cans (10 3/4 ounce each) condensed cream of celery soup
- 1 can (12 ounce) evaporated milk
- 2 tablespoons minced onion
- 6 ounces cooked medium peeled and deveined shrimp, tails removed
- 6 ounces cooked medium scallops
- 1/3 cup sliced pimiento
- 1 cup coarsely crushed butter-flavored crackers
- 2 tablespoons melted butter
Directions
1
Preheat oven to 350°F. Cook the noodles according to the package directions, adding the peas during the last minute of cooking. Drain.
2
Combine the soup, milk, onion, shrimp, scallops and pimiento in an ungreased 3-quart baking dish.
3
Add the cooked noodles and peas to the baking dish. Stir until combined. Coverand bake until the sauce is bubbly around the edges, 20–25 minutes.
4
Combine the crushed crackers and the melted butter in a small bowl. Remove the casserole from oven and top with the crushed cracker mixture. Bake until the cracker topping is golden brown, about 5 minutes. Serve.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
When Grandma was feeling decadent, she'd substitute an equal amount of crushed potato chips for the crushed crackers and omitted the melted butter.
Serving Suggestion
Serving Suggestion
Serve with steamed buttered carrots and sliced sourdough bread. For dessert, try Boston cream pie.
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