Scarborough Fair Shrimp Casserole

This shrimp, crab, & rice casserole features reduced-fat products (cheese, cream cheese, & mushroom soup) plus parsley, sage, rosemary & thyme.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1 cup frozen seasoning blend (onion, celery, pepper and parsley), thawed
• 2 tablespoons reduced-fat margarine
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 1 pound cooked medium shrimp, peeled and deveined
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 1 can (10-3/4 ounces) condensed reduced-fat cream of mushroom soup, undiluted
• 1/2 cup sliced mushrooms
• 1/2 cup water chestnuts
• 1 teaspoon garlic salt
• 1/2 teaspoon sage
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1 package yellow rice, prepared according to package directions
• 3/4 cup shredded reduced-fat 4-cheese blend
• 1/2 cup crushed reduced-fat butter-flavored crackers (about 12 crackers)

Method

In a large skillet, saute seasoning blend in margarine until tender. Stir in cream cheese. Heat, stirring constantly, until cream cheese melts. Stir in the shrimp, crabmeat, soup, mushrooms, water chestnuts, garlic salt, herbs and cooked rice. Transfer to a greased 2-qt. baking dish. Combine cheese and cracker crumbs; sprinkle over the top. Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly.

Notes: This is great to serve at a luncheon.

Number of servings: 6-8

Submitted By: ZAN BROCK
View all recipes by this user