SEA TO SEA CASSEROLE
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Lightly mix together the cooked shell pasta, tuna, cottage cheese, sour cream, mayonnaise, Dijon mustard, olives, artichoke hearts, green onion, white wine, and Cheddar cheese in the prepared casserole dish. Cover with a lid or aluminum foil.
- Bake in the preheated oven until bubbling, about 45 minutes; remove cover and bake until browned, about 15 more minutes.
Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.9 g, Cholesterol 81.7 mg, Fat 41.9 g, Fiber 3.9 g, Protein 32.5 g, SaturatedFat 17.2 g, Sodium 1117.9 mg, Sugar 1.6 g
EASY COPYCAT CRACKER BARREL HASH BROWN CASSEROLE
As prices increase across the nation, most people are cutting back on eat-out food and are trying to recreate restaurant favorites at home. This casserole is my rendition of the Cracker Barrel® hash brown casserole.
Provided by thedailygourmet
Categories Potato Casseroles
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x12-inch casserole dish with nonstick cooking spray.
- Drain hash browns. Combine hash browns, soup, 5 ounces of shredded Colby-Jack cheese, sour cream, Greek yogurt, butter, salt, pepper, and paprika in a large bowl. Pour mixture into the prepared dish. Sprinkle remaining cheese on top.
- Bake in the preheated oven until casserole is bubbling and cheese has melted, 35 to 40 minutes.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 16.9 g, Cholesterol 40.8 mg, Fat 20.5 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 11.6 g, Sodium 410.5 mg
TREASURES OF THE SEA CASSEROLE
Make and share this Treasures of the Sea Casserole recipe from Food.com.
Provided by GeeWhiz
Categories Crab
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix together all ingredients and bake in a greased 1 ½ quart casserole dish, uncovered, at 375° for 40 minutes.
Nutrition Facts : Calories 416.9, Fat 16.5, SaturatedFat 8, Cholesterol 140.3, Sodium 1178, Carbohydrate 34.3, Fiber 0.5, Sugar 2.1, Protein 29.1
COPYCAT CRACKER BARREL HASH BROWN CASSEROLE
Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!
Provided by lutzflcat
Categories Potato Casseroles
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
- Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
- Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
- Garnish with chopped parsley and serve hot.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 20.5 g, Cholesterol 75.8 mg, Fat 23 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 14.3 g, Sodium 592.8 mg
SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY
Take your taste buds on a trip to the East Coast with this creamy casserole from Betsy's grandmother. Get creative by using your favorite seafood, but if you decide to stick with shrimp and scallops, keep an eye on them, as they cook quickly. For extra crunch, don't over-pulse the bread crumbs. Serve the casserole with a light salad and watch as your guests gush over what's sure to be your new summer staple.
Provided by Betsy Carter
Categories Dinner
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350˚F (180˚C).
- Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
- Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
- In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
- In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
- Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
- Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
- In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
- Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
- Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
- Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
- Top with chives and serve with lemon wedges.
- Enjoy!
Nutrition Facts : Calories 842 calories, Carbohydrate 61 grams, Fat 40 grams, Fiber 6 grams, Protein 52 grams, Sugar 6 grams
BY THE SEA CASSEROLE
This is another recipe I got out of a cooking for kids cookbook. My daughter likes it b/c it has goldfish crackers in it. I think it is a little bland but being that the recipe is for kids, that's to be expected. You could spice it up if you wanted.
Provided by Zaney1
Categories Tuna
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, combine vegetables and tuna.
- Mix in rice, soup and milk.
- Put mixture in a microwave safe 1 1/2 quart dish.
- Cover and microwave on high for 6 minutes.
- Stir.
- Recover and microwave 6-8 minutes more or til rice is tender.
- Stir casserole and sprinkle with crackers.
Nutrition Facts : Calories 300.6, Fat 8.6, SaturatedFat 3, Cholesterol 36.4, Sodium 761.8, Carbohydrate 35.7, Fiber 4.2, Sugar 0.7, Protein 20.4
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