Conner Dudley's Seafood Casserole
Source of Recipe
Buddy cookbook
List of Ingredients
1/4 cup salt-free butter
1/8 teaspoon garlic powder
4 teaspoons chopped parsley
3-1/2 cups (1 pound plus 12 ounce can) canned tomatoes, divided
1/4 cup flour
1/2 cup light cream
2 tablespoons low-sodium Worcestershire sauce
1/2 cup dry sherry (optional-apple juice can be a good replacement)
4 cups shrimp, lobster or crab (we use a combination of all three)
1 pound fresh mushrooms, sauteed in a tablespoon of good olive oil
Salt and pepper to taste, if desired
1/2 cup dried bread crumbs
Rice, prepared
Recipe
Grease a 2-quart casserole. Melt 2 tablespoons of the unsalted butter, do not burn or scorch. Add garlic powder, parsley and 3 cups of the tomatoes. Cook mixture 5 minutes. Mix flour with remaining 1/2 cup tomatoes,to form a smooth paste. Add to garlic/parsley/tomato mixture and cook an additional 2 minutes longer. Add light cream to mixture, mix well, then add Worcestershire sauce and dry sherry (or apple juice). Blend mixture well, cook 5 minutes. Then add seafood and sauteed mushrooms, salt and pepper if desired. Pour directly into greased 2-quart casserole, sprinkle with dry bread crumbs, dot with remaining butter. Bake at 375 degrees for 20 minutes. Serve with prepared rice, if desired
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