Cooking with Katherine: Seafood Lasagna
Here is a casserole you can fix ahead of time for all your friends and family. It will even freeze well. I know at this time of the year I am eagerly awaiting for my family to fix the turkey and dressing. After I have eaten enough of turkey this casserole dish is about the next best thing.
Happy holidays to all, and of course Happy Eating too!
6 lasagna noodles
1 cup chopped onion
1 cup sliced mushrooms
1/4 cup (½ stick) butter or margarine
8 oz. Cream cheese
1 ½ cups cottage cheese
½ cup (2oz.) Grated Parmesan cheese
1 egg, beaten
1 tablespoon parsley flakes
2 teaspoons basil
Salt and pepper to taste
1 (10-oz.) Can cream of mushroom soup
1/3 cup dry white wine
1 pound deveined peeled boiled shrimp
1 pound lump crab meat, drained and shells removed
1 cup (4 oz.) Shredded mozzarella cheese
Cook the noodles using the package directions; drain. Saute the onion and mushrooms in the butter in a large skillet until tender. Remove from the heat. Add the cream cheese and mix well. Stir in the cottage cheese, Parmesan cheese, egg, parsley flakes, basil, salt and pepper. Combine the soup and wine in a bowl and mix well. Fold the shrimp and crab meat into the soup mixture.
Layer the noodles, cream cheese mixture and shrimp mixture ½ at a time in a greased 9×13-inch baking dish and sprinkle with the mozzarella cheese.; Bake at 350 degrees for 45 minutes.
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