Canned Seafood Casserole 1960
Created by dienia b on July 22, 2024
- Servings: 8
- Prep Time: 30m
- Cook Time: 60m
- Recipe #43237
Ingredients
- 8 ounces dry angel hair pasta
- 6 cups water boiling
- 1 teaspoon salt
- Sauce
- 2 tablespoons butter
- 1/4 cup onions, minced
- 1 teaspoon curry powder
- 10 ounces cream of mushroom soup (1 can)
- 24 ounces shrimp (2 cans)
- 24 ounces crab meat (2 cans)
- 6 ounces water chestnuts, drained (1 can)
- 1 teaspoon Worcestershire sauce
- 1/4 cup sherry wine
- 4 ounces light cream
- 1/2 cup mayonnaise
- Topping
- 8 ounces white cheddar cheese, shredded
How to Make
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Step 1: Cook pasta in heavily salted boiling water until al dente, drain.
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Step 2: Saute onions in butter until translucent.
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Step 3: Add curry powder and soup, rinse out can with light cream.
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Step 4: Whisk.
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Step 5: Add rest of ingredients, don't drain meats.
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Step 6: Place past in bottom of Pam sprayed 9x13 pan.
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Step 7: Pour sauce over it, cover and bake for 30 minutes in a 350 degrees F oven, until hot and bubbly.
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Step 8: Add cheese and bake for 10 minutes until lightly browned.
Nutritional Facts
- Serving Size: 1 (356.4 g)
- Calories 301.5
- Total Fat - 13.1 g
- Saturated Fat - 6.1 g
- Cholesterol - 59.9 mg
- Sodium - 799 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 3.4 g
- Sugars - 1.7 g
- Protein - 16.3 g
- Calcium - 306.9 mg
- Iron - 0.7 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg