Seafood Newburg Casserole

Progresso® Italian style bread crumbs provide a simple addition to this seafood and rice casserole - a rich and flavorful dinner!

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  • prep time 25 min
  • total time 2 hr 0 min
  • ingredients 15
  • servings 7
 

Ingredients

Casserole

1 1/2
lb. shelled deveined uncooked medium shrimp, tails removed
1/2
lb. fresh uncooked crabmeat or 2 (6-oz.) cans crabmeat, drained
1/4
cup dry sherry
3/4
cup uncooked regular long-grain white rice
1 1/2
cups water
8
tablespoons margarine or butter
1
shallot, minced
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
1/2
cup all purpose or unbleached flour
1/2
teaspoon seasoned salt
1/4
teaspoon pepper
1
pint (2 cups) half-and-half
1/2
cup milk

Topping

1/4
cup margarine or butter, melted
1
cup Progresso™ Italian Style Bread Crumbs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, combine shrimp, crabmeat and sherry; mix gently to coat. Cover; refrigerate 1 hour to marinate.
  • 2 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
  • 3 Meanwhile, melt 2 tablespoons of the margarine in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
  • 4 Reduce heat to medium-low. Add remaining 6 tablespoons margarine; stir until melted. Lightly spoon flour to measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
  • 5 Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole.
  • 6 Bake at 350°F. for 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.
  • 1 In large bowl, combine shrimp, crabmeat and sherry; mix gently to coat. Cover; refrigerate 1 hour to marinate.
  • 2 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
  • 3 Meanwhile, melt 2 tablespoons of the margarine in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
  • 4 Reduce heat to medium-low. Add remaining 6 tablespoons margarine; stir until melted. Lightly spoon flour to measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
  • 5 Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole.
  • 6 Bake at 350°F. for 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

Inspect crabmeat and remove any small bits of shell or bone.

After cleaning, a five-ounce crab yields 1 1/2 ounces of crabmeat.

Sherry, Madeira and port are types of fortified wines. Brandy or another spirit is added to wine; this “fortifies” or boosts the alcohol content and enriches the flavor. For best flavor, use regular dry sherry, not cooking sherry.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
530
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
9g,
9%
),
Cholesterol
130mg
130%;
Sodium
1050mg
1050%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
6%;
Calcium
15%;
Iron
25%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.