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Lobster Casserole Recipe
|Soft bread crumbs||1 Cup (16 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), peeled and crushed|
|Finely chopped onion||2 Tablespoon, finely chopped|
|Canned condensed cheddar cheese soup||2⁄3 Cup (10.67 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Cooked peas||1⁄2 Cup (8 tbs), drained|
|Cooked lobster||1 1⁄2 Cup (24 tbs), cubed (Canned, Fresh Or Frozen)|
Serving size: Complete recipe
Calories 990 Calories from Fat 407
% Daily Value*
Total Fat 45 g69.9%
Saturated Fat 26.3 g131.3%
Trans Fat 0 g
Cholesterol 303.4 mg
Sodium 1468.6 mg61.2%
Total Carbohydrates 68 g22.8%
Dietary Fiber 7.6 g30.3%
Sugars 13.2 g
Protein 69 g138.7%
Vitamin A 73.1% Vitamin C 64.8%
Calcium 37.5% Iron 39.1%
*Based on a 2000 Calorie diet
Place soft bread crumbs in melted butter and coat with butter.
In deep, 2 1/2-quart casserole place the 1 tablespoon butter.
Heat 15 seconds on high.
Add onion and garlic to melted butter and cook, uncovered, on high 2 minutes or until onion is tender.
Stir soup and mushrooms into onions and garlic.
Gradually blend in milk, sherry and parsley.
Add peas to soup mixture.
Add lobster and bread crumb mixture to soup mixture.
Stir to combine all ingredients.
Cook, uncovered, on medium for 7 minutes or until sauce bubbles.