Seafood Crescent Casserole

(5)
  2 reviews
  • 20|min prep time
  • 40|min total time
  • 10 ingredients
  • 6 servings

2
teaspoons vegetable oil
1/3
cup sliced celery
3
tablespoons sliced green onions (3 medium)
1
clove garlic, finely chopped
1
cup Green Giant™ Select® frozen baby sweet peas
12
oz refrigerated flake-style imitation crabmeat
1
jar (4.5 oz) Green Giant™ sliced mushrooms, drained
1 1/4
cups shredded Parmesan cheese (5 oz)
1
container (10 oz) refrigerated Alfredo pasta sauce
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Directions

  1. 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat until hot. Add celery, onions and garlic; cook 1 to 2 minutes, stirring occasionally, until vegetables begin to soften.
  2. 2 Stir in peas, imitation crabmeat and mushrooms. Cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Reserve 2 tablespoons of the cheese for topping. Stir remaining cheese and the pasta sauce into crabmeat mixture; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated and cheese is melted. Spoon into baking dish.
  3. 3 Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over crabmeat mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish. Cut several slits in dough for steam to escape. Sprinkle with reserved 2 tablespoons cheese.
  4. 4 Bake 15 to 20 minutes or until thoroughly heated and crust is golden brown. To serve, cut into squares.

Notes

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Nutrition Information

Recipe Step Photos

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