Seafood Casserole

Ingredients

• Egg noodles

  Dry, enriched

  8 oz or 227g

• Butter

  Unsalted

  ½ cup or 114g

• Mushrooms

  White, raw

  1 lb or 453g

• Shrimp

  Crustaceans, mixed species, raw

  32 oz or 907g

• Scallop

  Mollusks, mixed species, raw

  32 oz or 907g

• Wheat flour

  Whole-grain

  6 tbsp or 45g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  4 cup or 976g

• Cheddar cheese

  2 cup, shredded or 226g

• Paprika

  Spices

  ½ tsp or 1g

• Celery

  Cooked, boiled, drained, without salt

  1 cup, diced or 150g

Directions

1. In a large pot of boiling water, cook noodles according to package directions until just tender.
2. Drain and transfer to 12 cup casserole dish.
3. Meanwhile, in a large skillet, melt 2 tbsp of butter over medium-high heat.
4. Saute mushrooms for 5 to 7 minutes or until tender.
5. Spread over noodles, along with shrimp and scallops.
6. In a small sauce pan, melt remaining butter over medium heat. Whisk in flour, salt and pepper. Cook, stirring constantly for about 2 minutes or until smooth.
7. Gradually whisk in milk and cook, stirring constantly, until thickened. Pour over noodle mixture and sprinkle with cheese.
8. Cover and bake in preheated (350F) oven for 40 to 45 minutes or until hot and bubbly.
9. Remove from oven and preheat broiler. Uncover casserole, sprinkle with paprika and broil for 3 to 5 minutes or until top is golden brown.
10. Recipe by: Ellen Christian (source: https://confessionsofanover-workedmom.com/cape-cod-casserole-seafood-recipe/)