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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this delicious recipe from my cousin, Dale. Dale’s been married to the same guy for I guess about 34 years now, but I’ll never forget the time when they were engaged and had a fight. She pawned her engagement ring to get a bus ticket home to Saskatoon. Read more . But then they got back together, in Saskatoon and the ring was in Edmonton, so they didn’t get it back. To this day, Al has refused to buy Dale another ring (although he loves her dearly!) Ingredients:
8 cooked lasagne noodles (or you can try those non-boil ones – i think this recipe is before their time!) |
2 tsp. butter |
1 cup onions |
1 8 ox. pkg. cream cheese |
1 1/2 cups creamed cottage cheese |
1 egg beaten |
2 tsp. basil |
salt and pepper to taste |
2 10-oz cans cream of mushroom soup |
1/3 cup milk |
1/3 cup white wine |
1/2 lb. crab |
1/2 lb. shrimp |
1/4 cup parmesan cheese |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. Saute onions and add to cream cheese, cottage cheese, egg, basil and salt and pepper. Spread half of this mixture on half of the noodles. Combine soup, milk, wine and stir in seafood. Spoon half of this mixture on top of other mixture. Repeat these layers. Sprinkle with Parmesan and cheddar cheeses. Bake uncovered for 45 minutes at 350 F. Brown under broiler for a few minutes. Let stand 15 minutes or so before serving.
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