Easy Seafood and Tomato Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A delicious, light casserole that can be made even healthier using Ezekiel bread, omega 3 eggs,low sodium diced tomatoes, unsalted fresh organic butter, fresh cooked diced shrimp, reduced fat cheese, and real wine instead of cooking wine loaded with sodium./My tastiest version, however, used whole wheat bread (Sarah Lee's), full fat aged sharp cheddar cheese (although Colby's is a tasty reduced fat cheddar cheese), diced small-medium sized fresh cooked shrimp,and the optional omega 3 egg, green pepper, Holland's cooking wine, and lemon juice. Do use a full 16 ounces of shrimp or other seafood and measure liquids carefully so the casserole doesn't become too watery. Then enjoy! It's good! Ingredients:
2 cups canned shrimp or 2 cups tuna or 2 cups salmon |
3 cups soft breadcrumbs |
2 tablespoons butter |
1/4 cup onion, chopped |
1/4 teaspoon paprika or 1/4 teaspoon pepper |
1 teaspoon sugar |
1/2 teaspoon salt |
2 1/2 cups chopped tomatoes, drained |
1 cup green pepper, seeded, membrane removed, and chopped (optional) |
1 teaspoon lemon juice (optional) or 1 teaspoon worcestershire sauce (optional) |
1 egg, beaten (optional) |
1/4 cup white wine (optional) |
6 -8 ounces cheese, grated |
Directions:
1. Preheat oven to 375°F.
2. Drain 2 cups shrimp, tuna, or salmon.
3. Combine drained seafood with all of the other ingredients.
4. Place these combined ingredients in a greased baking dish.
5. Sprinkle the top with grated cheese.
6. Bake until the top is golden and the interior heated.
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