Shrimp and Crab Casserole


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It’s not easy to find a quick seafood casserole recipe, but we found it for you. Delicious and easy, this casserole brings out the wonderful taste of shrimp and crab without drowing it in mayonanise!  


Preheat oven to 350°F. Grease a 2-quart casserole.
In a stockpot, bring 3 quarts of water to a boil. Add vegetable oil and salt. Add macaroni and cook for 10 minutes. Drain and toss with 4 tablespoons butter.
Melt remaining butter in a skillet over medium heat. Add mushrooms and cook for 5 minutes, stirring frequently.
In a bowl, combine cream, mushroom soup, and cheddar, then add to macaroni. Add mushrooms, shrimp, and crabmeat. Pour into prepared casserole.
Separately, combine bread crumbs and melted butter. Sprinkle over casserole. Bake for 25 minutes.



1 tablespoon vegetable oil
1 tablespoon salt
8 ounces macaroni
6 tablespoons (3/4 stick) butter or margarine, divided
1/2 pound fresh mushrooms, sliced
1 cup light cream
1 can (10 ounces) cream of mushroom soup
3/4 cup shredded sharp cheddar cheese
1 pound cooked shrimp, peeled and deveined
1 cup cooked crabmeat
1 cup soft bread crumbs
1 to 2 tablespoons melted butter

Photo Credit: 

Photo: LeeAnn White / shutterstock


Makes 4 servings.


March EXTRA!

Preparation Method

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