Alfredo Seafood Casserole

Every bite of pasta, seafood and broccoli is coated in a creamy Alfredo sauce.

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  • prep time 25 min
  • total time 1 hr 20 min
  • ingredients 11
  • servings 6
 

Ingredients

4
cups uncooked mafalda (mini-lasagna noodle) pasta (8 oz)
2
cups broccoli flowerets
1
jar (1 lb) Alfredo pasta sauce
1/2
cup milk
1/8
teaspoon pepper
1/2
lb cooked peeled deveined medium shrimp, thawed if frozen and tails peeled
1
container (8 oz) refrigerated pasteurized crabmeat, drained and cut up
1/4
cup chopped fresh parsley
1/4
cup shredded Parmesan cheese
1
tablespoon butter or margarine, melted
1/4
cup Progresso™ Italian style bread crumbs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli.
  • 2 In large bowl, mix Alfredo sauce, milk and pepper. Stir in shrimp, crabmeat, parsley and 2 tablespoons of the cheese. Add pasta and broccoli; toss gently to mix well. Spoon into baking dish. Cover baking dish with foil.
  • 3 Bake 35 to 40 minutes or until hot in center.
  • 4 Meanwhile, in small bowl, mix remaining 2 tablespoons cheese, the butter and bread crumbs. Sprinkle over casserole. Bake 10 to 15 minutes longer or until top is light golden brown.
  • 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli.
  • 2 In large bowl, mix Alfredo sauce, milk and pepper. Stir in shrimp, crabmeat, parsley and 2 tablespoons of the cheese. Add pasta and broccoli; toss gently to mix well. Spoon into baking dish. Cover baking dish with foil.
  • 3 Bake 35 to 40 minutes or until hot in center.
  • 4 Meanwhile, in small bowl, mix remaining 2 tablespoons cheese, the butter and bread crumbs. Sprinkle over casserole. Bake 10 to 15 minutes longer or until top is light golden brown.

EXPERT TIPS

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Expert Tips

Serve this elegant casserole with a tossed Caesar salad, crusty sourdough rolls and a lemon meringue pie from the bakery.

You can make this casserole up to 24 hours ahead. Assemble all of the ingredients except the topping, then cover and refrigerate. Bake and add the topping as directed.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
18g,
18%
Trans Fat
1g
1%
),
Cholesterol
195mg
195%;
Sodium
660mg
660%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
30%;
Calcium
35%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.