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Jiffy Scallop Casserole Recipe
|Bay scallops/Fresh / frozen||2 Pound|
|Salt||2 Tablespoon (Boiled in salt water)|
|Canned cut green beans||16 Ounce, drained|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon, divided|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Crushed cracker crumbs||1⁄2 Cup (8 tbs)|
|Grated cheddar cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2134 Calories from Fat 827
% Daily Value*
Total Fat 93 g142.9%
Saturated Fat 19.7 g98.4%
Trans Fat 0 g
Cholesterol 522.3 mg
Sodium 5009.9 mg208.7%
Total Carbohydrates 81 g26.9%
Dietary Fiber 12.5 g50.1%
Sugars 27.2 g
Protein 232 g465%
Vitamin A 31.3% Vitamin C 6.1%
Calcium 144.5% Iron 179.9%
*Based on a 2000 Calorie diet
Rinse with cold water to remove any shell particles.
Combine 1 quart water and salt in a 2-quart saucepan and bring to a boil.
Add scallops; reduce heat and cover.
Simmer for 2 to 3 minutes, depending on the size of the scallops.
In a well-greased 8 x 8 x 2-inch baking dish, combine cooked scallops and green beans; set aside.
In a medium saucepan, saute onion in 2 tablespoons oil until tender.
Add soup, milk, curry powder and pepper.
Heat, stirring, until well blended.
Pour soup mixture over scallop mixture.
Combine crumbs, cheese and remaining 1 tablespoon oil.
Sprinkle over top of casserole.
Bake in a preheated 425-degree oven for 10 to 15 minutes.