Seafood Casserole

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Seafood Casserole calories by ingredient


Introduction

We have an abundance of fresh Seafood in the Pacific NW. This an easy casserole that is decadent, tasty and sure to please any crowd.
The longest item to prep is cooking the rice. This recipe can be easily doubled. We have an abundance of fresh Seafood in the Pacific NW. This an easy casserole that is decadent, tasty and sure to please any crowd.
The longest item to prep is cooking the rice. This recipe can be easily doubled.
Number of Servings: 6

Ingredients


    2 c cooked rice
    1 can(s) sliced water chestnuts (4 oz)
    1/3 c chopped onion
    1/2 c chopped celery
    1/3 c chopped green pepper
    1/2 tsp lemon pepper
    1 tsp finely minced garlic
    1 c Greek yogurt
    1 c Low sodium V8
    1/4 lb fresh dungeness crab shelled and in pieces, or substitute 1 can crab
    1/3 lb bay scallops
    1/2 lb salad shrimp
    1 cup shredded lowfat colby or sharp cheddar cheese

Directions

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.
.


Serving Size: makes aprrox 6 11/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LINSTASI.