ALFREDO SEAFOOD CASSEROLE

Alfredo Seafood Casserole image

Every bite of pasta, seafood and broccoli is coated in a creamy Alfredo sauce.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

Previous Next

Ingredients

4 cups uncooked mafalda (mini-lasagna noodle) pasta (8 oz)
2 cups broccoli flowerets
1 jar (1 lb) Alfredo pasta sauce
1/2 cup milk
1/8 teaspoon pepper
1/2 lb cooked peeled deveined medium shrimp, thawed if frozen and tails peeled
1 container (8 oz) refrigerated pasteurized crabmeat, drained and cut up
1/4 cup chopped fresh parsley
1/4 cup shredded Parmesan cheese
1 tablespoon butter or margarine, melted
1/4 cup Progresso™ Italian style bread crumbs

Steps:

Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli.
In large bowl, mix Alfredo sauce, milk and pepper. Stir in shrimp, crabmeat, parsley and 2 tablespoons of the cheese. Add pasta and broccoli; toss gently to mix well. Spoon into baking dish. Cover baking dish with foil.
Bake 35 to 40 minutes or until hot in center.
Meanwhile, in small bowl, mix remaining 2 tablespoons cheese, the butter and bread crumbs. Sprinkle over casserole. Bake 10 to 15 minutes longer or until top is light golden brown.

Nutrition Facts : Calories 540, Carbohydrate 41 g, Cholesterol 195 mg, Fat 5 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 1 g