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Ingredients
- 3 tablespoons butter
- 1 red bell pepper, seeded, chopped
- 1 onion, chopped
- 1 (8 ounce) package of cream cheese, softened
- 1 (16 ounce) carton small curd cottage cheese
- 1 egg, beaten
- 2 teaspoons dried basil
- 2 teaspoons Creole seasoning
- 1 (10 ounce) can cream of shrimp soup
- 1 (10 ounce) can cream of celery soup
- 2 tablespoons dried basil
- 1/2 cup white wine
- 3/4 cup milk
- 2 (8 ounce) packages of imitation crab meat
- 2 (6 ounce) packages small shrimp, rinsed, drained
- 9 lasagna noodles, cooked, drained
- 1 (3 ounce) package grated parmesan cheese
- 1 cup shredded white cheddar cheese
Directions
- Preheat oven to 350 degrees (175 degrees Celsius)
- Heat butter in a skillet and sauté bell paper and onion.
- Remove from heat and add cottage cheese, egg, basil, 1/2 teaspoon pepper and Creole seasoning and set aside.
- Combine both soups, basil, white wine, crabmeat and shrimp in bowl and mix well.
- Arrange 3 noodles in sprayed 9 x 13 inch baking dish. Spread with one third of cottage cheese mixture and one third seafood mixture. Repeat layers twice.
- Sprinkle with parmesan cheese. Cover and bake for about 40 minutes.
- Uncover and sprinkle with white cheddar cheese and bake for additional ten minutes or until casserole bubbles. Let stand for about 15 minutes before serving.
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