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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Servings 7

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ingredients 15
Prep Time 25 min
Total Time 2 hr 0 min

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

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Directions

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.