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Seafood Newburg Casserole

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By Pillsbury Kitchens
Updated Sep 15, 2010
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Progresso® Italian style bread crumbs provide a simple addition to this seafood and rice casserole - a rich and flavorful dinner!

Seafood Newburg Casserole

  • Prep Time 25 min
  • Total 2 hr 0 min
  • Ingredients 15
  • Servings 7
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Ingredients

Casserole

  • 1 1/2 lb. shelled deveined uncooked medium shrimp, tails removed
  • 1/2 lb. fresh uncooked crabmeat or 2 (6-oz.) cans crabmeat, drained
  • 1/4 cup dry sherry
  • 3/4 cup uncooked regular long-grain white rice
  • 1 1/2 cups water
  • 8 tablespoons margarine or butter
  • 1 shallot, minced
  • 1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
  • 1/2 cup all purpose or unbleached flour
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 pint (2 cups) half-and-half
  • 1/2 cup milk

Topping

  • 1/4 cup margarine or butter, melted
  • 1 cup Progresso™ Italian Style Bread Crumbs

Instructions

  • Step 
    1
    In large bowl, combine shrimp, crabmeat and sherry; mix gently to coat. Cover; refrigerate 1 hour to marinate.
  • Step 
    2
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
  • Step 
    3
    Meanwhile, melt 2 tablespoons of the margarine in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
  • Step 
    4
    Reduce heat to medium-low. Add remaining 6 tablespoons margarine; stir until melted. Lightly spoon flour to measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
  • Step 
    5
    Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole.
  • Step 
    6
    Bake at 350°F. for 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.

Nutrition

530 Calories
30g Total Fat
23g Protein
41g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
530
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
9g
45%
Cholesterol
130mg
43%
Sodium
1050mg
44%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
8%
Sugars
6g
Protein
23g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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