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Seafood Newburg Casserole

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Seafood Newburg Casserole
  • Prep 25 min
  • Total 2 hr 0 min
  • Ingredients 15
  • Servings 7
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Progresso® Italian style bread crumbs provide a simple addition to this seafood and rice casserole - a rich and flavorful dinner!
Updated Sep 15, 2010

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Inspect crabmeat and remove any small bits of shell or bone.
  • tip 2
    After cleaning, a five-ounce crab yields 1 1/2 ounces of crabmeat.
  • tip 3
    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

530 Calories, 30g Total Fat, 23g Protein, 41g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
530
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
9g
45%
Cholesterol
130mg
43%
Sodium
1050mg
44%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
8%
Sugars
6g
Protein
23g
% 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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