Seafood Casserole

12-14 Servings

BOOKMARK

DELICIOUS

This recipe contains:

Excellent source of Vitamin C

Good source of Calcium

Nutrition Information per Serving: Calories 310, Total Fat 10g, Carbohydrates 37g, Protein 17g, Dietary Fiber 4g, Sodium 710mg

Porsha Deun

9x13 pan of prepared cornbread. If using boxed mix, may require 2-3 packages; follow package instructions.

2 tbsp. olive oil (Tip: Substitute with vegetable oil)

1 large yellow onion, chopped

2 green bell peppers, chopped

1 red bell pepper, chopped

4 celery stalks, chopped

2 [10.5 oz.] cans cream of mushroom soup (Tip: Use low-sodium or low-fat)

1 lb. frozen raw shrimp, tail off, thawed, and cleaned

1 lb. or 16 oz. chunk crab meat - canned, fresh, or frozen

* Click to ingredient to choose one

1: Bake your favorite cornbread recipe, enough to fill a 9x13 pan. Let the cornbread cool.
2: While cornbread is cooling, heat oil in a pan and sauté vegetables until soft.
3: Crumble the cornbread. Add the sautéed vegetables and cream of mushroom soup to the cornbread crumble and mix.
4: Add the shrimp and crab meat.
5: Bake at 350 degrees until the top browns.
6: This is my favorite dish of my grandmother’s; she taught me how to make it.