Easy Seafood and Tomato Casserole

“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!”
READY IN:
1hr
YIELD:
4 large servings
UNITS:
US

Ingredients Nutrition

Directions

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

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