Easy Seafood and Tomato Casserole

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!

• Ready In: 1 hr
• Yields: 4 large servings

Ingredients

• 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

Directions

1. Preheat oven to 375°F.
2. Drain 2 cups shrimp, tuna, or salmon.
3. Combine drained seafood with all of the other ingredients.
4. Place these combined ingredients in a greased baking dish.
5. Sprinkle the top with grated cheese.
6. Bake until the top is golden and the interior heated.