| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Prepared lasagna noodles |
| 2 |
c |
Diced celery |
| 2 |
c |
Diced white onion |
| 2 |
c |
Diced bell pepper |
| 2 |
tb |
Olive oil |
| 2 |
c |
Flour |
| 2 |
qt |
Half-and-half |
| 1/2 |
tb |
Basil |
| 1/2 |
tb |
Thyme |
| 2 |
ds |
Tabasco |
|
|
Salt and pepper to taste |
| 1/2 |
lb |
Seasoned boiled shrimp; peeled and deveined |
| 1/2 |
lb |
Lump white crabmeat |
| 1 |
lg |
Red snapper fillet; seasoned and steamed |
| 1 |
lb |
Mozzarella cheese; shredded |
| 1 |
lb |
Cheddar cheese; shredded |
INSTRUCTIONS
From the Sun-Herald Cook's Exchange:
Saute vegetables in olive oil until tender. Add the flour and stir well to
completely coat the vegetables. Add 1 quart of the half-and-half and stir
until bubbly. Add the second quart and heat until it simmers. Add the
seasonings and set aside until it cools.
Crumble the snapper fillet and blend with the shrimp and crabmeat,
seasoning to taste. In a large casserole dish, layer lasagna noodles with
the sauteed vegetables and seafood, adding equal amounts of mozzarella and
Cheddar cheeses. Bake in oven at 375 degrees for 30 minutes or until
bubbly. Serves 6 to 8.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Sep 27,
1998, converted by MM_Buster v2.0l.
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