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Vegetable Seafood Casserole Recipe

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This recipe for Vegetable Seafood Casserole is from The Too Much Sugar for a Dime Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. scallops
1 lb. shrimp, raw, peeled and deveined

Vegetables to be blanched:

2 c. fresh mushrooms, sliced
1 c. celery, chopped
3/4 c. onion, chopped
3/4 c. red pepper, chopped
2 c. broccoli, chopped
2 c. carrots, sliced
2 cloves garlic, chopped

Cheese sauce:

1/4 c. margarine, melted
1/2 c. flour
1 1/2 c. skim milk
1 1/2 c. Mozzarella cheese, grated
1 c. plain low fat yogurt
1/4 tsp. lemon pepper seasoning

Topping:
1 c. bread crumbs
1/2 c. almonds, slivered
2 t. margarine
Directions:
Directions:
Preheat oven to 350º. Blanch vegetables in microwave or steamer. Drain. Melt margarine in microwave proof bowl. Add flour and milk. Microwave 2 minutes. Stir. Add cheese, yogurt, lemon pepper seasoning. Microwave 3 minutes. Stir to blend flavors. Place vegetables in large oiled casserole dish. Gently fold in seafood. Pour cheese sauce over vegetables and seafood. Mix topping in a small bowl. Sprinkle topping over all. Bake 25-30 minutes.
Personal Notes:
Personal Notes:
Yes, teachers do more than explain long division and grade papers...they also swap recipes. Lela received this one through "the educational network" and brought it home from school to serve to family and friends. The recipe came with the recommendation, "She served 12 for dinner on Sunday, and they all loved it!" You will love it as well...especially the part about its serving 12 people.

 

 

 

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