EASY SEAFOOD AND TOMATO CASSEROLE

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Easy Seafood and Tomato Casserole image

A delicious, light casserole that can be made even healthier using Ezekiel bread, omega 3 eggs,low sodium diced tomatoes, unsalted fresh organic butter, fresh cooked diced shrimp, reduced fat cheese, and real wine instead of "cooking wine" loaded with sodium./My tastiest version, however, used whole wheat bread (Sarah Lee's), full fat aged sharp cheddar cheese (although Colby's is a tasty reduced fat cheddar cheese), diced small-medium sized fresh cooked shrimp,and the optional omega 3 egg, green pepper, Holland's cooking wine, and lemon juice. Do use a full 16 ounces of shrimp or other seafood and measure liquids carefully so the casserole doesn't become too watery. Then enjoy! It's good!

Provided by ChefWhiz

Categories     One Dish Meal

Time 1h

Yield 4 large servings

Number Of Ingredients 13

2 cups tuna or 2 cups salmon
3 cups soft breadcrumbs
2 tablespoons butter
1/4 cup onion, chopped
1/4 teaspoon paprika or 1/4 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon salt
2 1/2 cups chopped tomatoes, drained
1 cup green pepper, seeded, membrane removed, and chopped (optional)
1 teaspoon lemon juice (optional) or 1 teaspoon Worcestershire sauce (optional)
1 egg, beaten (optional)
1/4 cup white wine (optional)
6 -8 ounces cheese, grated

Steps:

  • Preheat oven to 375°F.
  • Drain 2 cups shrimp, tuna, or salmon.
  • Combine drained seafood with all of the other ingredients.
  • Place these combined ingredients in a greased baking dish.
  • Sprinkle the top with grated cheese.
  • Bake until the top is golden and the interior heated.

Nutrition Facts : Calories 310.3, Fat 17.5, SaturatedFat 10.5, Cholesterol 42.5, Sodium 978.2, Carbohydrate 27.2, Fiber 2.4, Sugar 5.9, Protein 12.1

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