Creamy Seafood Casserole Recipe
Ingredients
| Water | 6 Cup (16 tbs) | |
| Medium | 1 1/2 Pound, unpeeled | |
| Crabmeat | 1/2 pound, drained | |
| Dry sherry | 3 Tablespoon | |
| Vegetable cooking spray | ||
| Sliced mushrooms | 1 Can (10oz), drained | |
| Green onions | 3 Tablespoon, sliced | |
| Skim milk | 2 Cup (16 tbs) | |
| 1/2 cup instant nonfat dry milk powder | ||
| Margarine | 3 Tablespoon, melted | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 2 teaspoons low-sodium Worcestershire sauce | ||
| Ground white pepper | 1/4 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| Cooked spaghetti | 2 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
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.
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.
Chef
