Seafood Tetrazzini |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-5 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup butter or margarine | 1/4 cup chopped onion | 1 cup sliced fresh mushrooms |
| 1/4 cup flour | 1 teaspoon salt | few grains pepper |
| dash cayenne pepper | 2-1/2 cups milk | 1/4 cup dry sherry |
| 1 8-ounce package fine egg noodles, cooked according to directions on package | 1-1/2 cups cooked lobster, shrimp or crabmeat (or use any desired combination) | 2 tablespoons melted butter or margarine |
| 1/3 cup fine dry bread crumbs | 2 tablespoons grated Parmesan cheese | |
| 1 | Heat oven to 375 F. Melt the 1/4 cup butter in skillet over moderately low heat (about 225 F.). Add onion and mushrooms; cook over moderately low heat until lightly browned. Blend in flour, salt, pepper and cayenne pepper. Gradually stir in milk; cook, stirring constantly, until thickened. Stir in sherry. Fold noodles, sauce and fish together. Pour into butterd 2-1/2-quart casserole. Mix the 2 tablespoons melted butter, bread crumbs and Parmesan cheese. Sprinkle over top of casserole. Bake 40 to 45 minutes, or until lightly browned. |