Seafood Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 c cooked rice1 can(s) sliced water chestnuts (4 oz)1/3 c chopped onion1/2 c chopped celery1/3 c chopped green pepper1/2 tsp lemon pepper1 tsp finely minced garlic1 c Greek yogurt1 c Low sodium V81/4 lb fresh dungeness crab shelled and in pieces, or substitute 1 can crab1/3 lb bay scallops1/2 lb salad shrimp1 cup shredded lowfat colby or sharp cheddar cheese
Mix 2 cups cooked rice, water chestnuts, onion, celery green pepper, lemon pepper and minced garlic together. Place in non stick spray coated 1 1/2 quart casserole dish.
Mix together 1 cup Greek yogurt and 1 cup Low Sodium V8 until creamy. Pour 1/2 of this sauce over rice mixture
Layer crab, scallops and shrimp over rice.
Pour remaining sauce mixture on top of seafood. Cover and bake at 375 for 30 minutes.
uncover: sprinkle 1 cup shredded cheese on top. Bake an additional 20 minutes until cheese is bubbly and starting to brown.
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Serving Size: makes aprrox 6 11/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LINSTASI.
Mix together 1 cup Greek yogurt and 1 cup Low Sodium V8 until creamy. Pour 1/2 of this sauce over rice mixture
Layer crab, scallops and shrimp over rice.
Pour remaining sauce mixture on top of seafood. Cover and bake at 375 for 30 minutes.
uncover: sprinkle 1 cup shredded cheese on top. Bake an additional 20 minutes until cheese is bubbly and starting to brown.
.
Serving Size: makes aprrox 6 11/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LINSTASI.
Nutritional Info Amount Per Serving
- Calories: 228.7
- Total Fat: 2.4 g
- Cholesterol: 101.4 mg
- Sodium: 361.6 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 1.3 g
- Protein: 27.0 g
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