Noodle and Seafood Casserole

From Pasta by Katharine Blakemore Light and Healthy

Ready In:
1hr 5mins
Serves:
Units:

ingredients

  • 6 ounces thin spaghetti
  • salt and pepper, for taste
  • 12 cup frozen peas
  • 1 onion, chopped
  • 1 cup crabmeat (can use fresh, canned or frozen)
  • 1 cup shrimp, peeled
  • 8 ounces water chestnuts, drained
  • 12 cup mayonnaise
  • 12 cup tomato juice
  • 12 cup fish stock
  • 12 cup cheddar cheese, grated
  • 14 cup sliced almonds

directions

  • Cook the noodles in boiling salted water for 5 minutes, add the peas and onion to the pan and cook for 3 more minutes.
  • Drain then put into a large bowl. Add the crab, shrimp and water chestnuts.
  • Mix together the mayonnaise, tomato juice and stock, pour into the bowl, season to taste and mix well.
  • Transfer the mixture to an oven proof casserole.
  • Mix together the cheese and almonds, sprinkle over the top of the casserole.
  • Cook in a preheated oven 375 degrees for 35 to 40 minutes until topping is crisp and browned.
  • *** if preparing this casserole in advance let the noodles stand until cold before adding the fish.
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@barefootmommawv
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@barefootmommawv
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"From Pasta by Katharine Blakemore Light and Healthy"
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  1. barefootmommawv
    From Pasta by Katharine Blakemore Light and Healthy
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