Prep 30 mins
Cook 30 mins
A delicious, light casserole that can be made even healthier using Ezekiel bread, omega 3 eggs,low sodium diced tomatoes, unsalted fresh organic butter, fresh cooked diced shrimp, reduced fat cheese, and real wine instead of "cooking wine" loaded with sodium./My tastiest version, however, used whole wheat bread (Sarah Lee's), full fat aged sharp cheddar cheese (although Colby's is a tasty reduced fat cheddar cheese), diced small-medium sized fresh cooked shrimp,and the optional omega 3 egg, green pepper, Holland's cooking wine, and lemon juice. Do use a full 16 ounces of shrimp or other seafood and measure liquids carefully so the casserole doesn't become too watery. Then enjoy! It's good!
- 2 cups canned shrimp or 2 cups tuna or 2 cups salmon
- 3 cups soft breadcrumbs
- 2 tablespoons butter
- 1⁄4 cup onion, chopped
- 1⁄4 teaspoon paprika or 1⁄4 teaspoon pepper
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 2 1⁄2 cups chopped tomatoes, drained
- 1 cup green pepper, seeded, membrane removed, and chopped (optional)
- 1 teaspoon lemon juice (optional) or 1 teaspoon Worcestershire sauce (optional)
- 1 egg, beaten (optional)
- 1⁄4 cup white wine (optional)
- 6 -8 ounces cheese, grated
- Preheat oven to 375°F.
- Drain 2 cups shrimp, tuna, or salmon.
- Combine drained seafood with all of the other ingredients.
- Place these combined ingredients in a greased baking dish.
- Sprinkle the top with grated cheese.
- Bake until the top is golden and the interior heated.
Very good casserole. I used fresh shrimp, peeled and deveined and a hearty whole grain bread for the soft bread crumbs. Used all the optional ingredients, but decreased the amount of cheese. Unlike me, my sisters whom I cook for don't like a lot of cheese. Will prepare this again. Thanks, Mermaid!