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Seafood Newburg Casserole

(1)
  2 reviews
  • 25 min prep time
  • 2 hr 0 min total time
  • 15 ingredients
  • 7 servings
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Progresso® Italian style bread crumbs provide a simple addition to this seafood and rice casserole - a rich and flavorful dinner!

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
530
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
9g
45%
Cholesterol
130mg
43%
Sodium
1050mg
44%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
8%
Sugars
6g
6%
Protein
23g
23%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
25%
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.
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