Well, I finally managed to get into the kitchen today after being sick for almost a week. I’ve been in bed the last few days – I slept until 4 pm on Tuesday, which is very unusual for me. But today was a great day. I got up before noon, showered, got dressed and even got started on my Christmas decorations.
After unpacking my grocery delivery, I decided tonight would be a perfect night for a seafood casserole.
This recipe is versatile and you can use either imitation crab or lobster. You could also mix in some frozen shrimp or a can of shrimp too. The sky is the limit when it comes to casseroles like this one. This version is also budget friendly. I used all frozen vegetables, imitation crab and Campbells soup.
Ingredients
- 2 cups of imitation crab meat
- 2 cups of frozen vegetables (corn, peas, carrots mix)
- 2 cups of frozen broccoli
- 1 cup of diced celery
- 1 cup of diced onions (green or yellow)
- 1 can of cream of potato soup or cream of mushroom soup
- 1/2 cup of milk or cream
- 2 tablespoons of breadcrumbs
- 1 cup of crushed crackers (optional)
- Spices: salt, black pepper, minced garlic, basil, parsley
Preparation
- This is one of those easy recipes can be mixed together in one bowl.
- Grease a large casserole dish (I used a 9×12 rectangle baking pan for this one). Pre heat the oven to 375F.
- In a large bowl, mix together the soup and milk with a spoon. Add in the crab meat – I usually cut these into small strips.
- Add in the frozen vegetables, onions, crushed crackers and mix well.
- Add in your choice of spices and garlic
- Pour the mixture into your greased casserole dish. Spread it out evenly. Top off with the breadcrumbs.
- Cook using the middle rack for about 45 minutes. Cooking time may vary.
This was better than I thought it would be. Very tasty. I would say maybe cook it for 50 to 60 minutes or until vegetables are completely cooked. But I don’t mind my vegetables a little crunchy. It’s a very healthy recipe and filling. You can substitute the breadcrumbs with crackers or actual bread ripped into small pieces.
Let it sit for a good five minutes for the soup mix to settle. Serve on its own or pair with homemade biscuits.
Enjoy!
Related Posts
- Asparagus Quiche (crust free)
- Bean and veggie chili (instant pot)
- Butternut squash and ham casserole (skillet)
- Butternut spaghetti squash (skillet)
- Bok Choy, Kale and Quinoa (instant pot)
- Cheesy Broccoli and Ham Casserole (oven)
One Comment Add yours