SEAFOOD CASSEROLE RECIPES WITH PASTA RECIPES

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ALFREDO SEAFOOD CASSEROLE RECIPE - BETTYCROCKER.COM



Alfredo Seafood Casserole Recipe - BettyCrocker.com image

Every bite of pasta, seafood and broccoli is coated in a creamy Alfredo sauce.

Provided by Betty Crocker Kitchens

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 11

4 cups uncooked mafalda (mini-lasagna noodle) pasta (8 oz)
2 cups broccoli flowerets
1 jar (1 lb) Alfredo pasta sauce
1/2 cup milk
1/8 teaspoon pepper
1/2 lb cooked peeled deveined medium shrimp, thawed if frozen and tails peeled
1 container (8 oz) refrigerated pasteurized crabmeat, drained and cut up
1/4 cup chopped fresh parsley
1/4 cup shredded Parmesan cheese
1 tablespoon butter or margarine, melted
1/4 cup Progresso™ Italian style bread crumbs

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli.
  • In large bowl, mix Alfredo sauce, milk and pepper. Stir in shrimp, crabmeat, parsley and 2 tablespoons of the cheese. Add pasta and broccoli; toss gently to mix well. Spoon into baking dish. Cover baking dish with foil.
  • Bake 35 to 40 minutes or until hot in center.
  • Meanwhile, in small bowl, mix remaining 2 tablespoons cheese, the butter and bread crumbs. Sprinkle over casserole. Bake 10 to 15 minutes longer or until top is light golden brown.

Nutrition Facts : Calories 540 , CarbohydrateContent 41 g, CholesterolContent 195 mg, FatContent 5 1/2 , FiberContent 2 g, ProteinContent 30 g, SaturatedFatContent 18 g, ServingSize 1 Serving, SodiumContent 660 mg, SugarContent 4 g, TransFatContent 1 g

SEAFOOD CASSEROLE RECIPE: HOW TO MAKE IT



Seafood Casserole Recipe: How to Make It image

A family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. —Nancy Billups, Princeton, Iowa

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 13

1 package (6 ounces) long grain and wild rice
1 pound frozen crabmeat, thawed, or 2-1/2 cups canned lump crabmeat, drained
1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces
2 celery ribs, chopped
1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1 cup mayonnaise
1 cup 2% milk
1/2 teaspoon pepper
Dash Worcestershire sauce
1/4 cup dry bread crumbs

Steps:

  • Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.

Nutrition Facts : Calories 585 calories, FatContent 34g fat (5g saturated fat), CholesterolContent 209mg cholesterol, SodiumContent 1045mg sodium, CarbohydrateContent 31g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 37g protein.

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