Have It Your Way Seafood Casserole

One of the recipes I made for dinner this week was “Have It Your Way Seafood Casserole”, which was a recipe from the original Tightwad Gazette and can be found on pages 209-210.

Have It Your Way Seafood Casserole

Ingredients:

4 to 5 ounces pasta

½ cup mayonnaise or salad dressing

½ cup milk or dry white wine (I used milk)

1 can condensed cream soup (used Amy D recipe)

1 cup shredded American cheese (4 ounces)

½ teaspoon dry mustard or dill (I used dill)

6 to 8 ounces drained canned seafood

(shrimp, crab, tuna, or salmon)

1 recipe crunchy topping

Directions:

Cook pasta according to package directions, drain and set aside. Combine mayonnaise with milk or white wine. Stir in soup, cheese, and seasonings. Gently stir in cooked pasta or noodles and drained fish or seafood. Pour into a 1 & ½ quart casserole dish. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with crunchy topping. Bake 5 minutes more. Makes 6 servings.

Condensed Cream Soup:

Melt 2 Tablespoons margarine in a sauce pan. Sauté 2 Tablespoons chopped celery. Blend in 2 Tablespoons flour. Add 1/3 cup dry milk powder and 2/3 cup vegetable broth or just add 1 cup milk. Add salt and pepper to taste and cook until smooth. (Back when Amy D wrote the TG, dry milk powder was inexpensive, which is no longer the case)

Crunchy Topping:

Make your own bread crumbs. Save all your crusts, cereal and cracker crumbs. Store in a bag in the freezer. Process in a blender or food processor.

To make Crunchy Topping:

1 cup soft bread crumbs and 2 Tablespoons melted butter. Or use 1 cup either crushed potato chips, chow Mein noodles or French-fried onions, or ½ cup slivered almonds. 

Belinda ~ Living within our Means ~