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Canned Seafood Casserole 1960

Here's how you make Canned Seafood Casserole 1960
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  • Servings: 8
  • Prep: 30m
  • Cook: 60m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 8 ounces dry angel hair pasta
  • 6 cups water boiling
  • 1 teaspoon salt
  • Sauce
  • 2 tablespoons butter
  • 1/4 cup onions, minced
  • 1 teaspoon curry powder
  • 10 ounces cream of mushroom soup (1 can)
  • 24 ounces shrimp (2 cans)
  • 24 ounces crab meat (2 cans)
  • 6 ounces water chestnuts, drained (1 can)
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup sherry wine
  • 4 ounces light cream
  • 1/2 cup mayonnaise
  • Topping
  • 8 ounces white cheddar cheese, shredded
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cook pasta in heavily salted boiling water until al dente, drain.

  • Step 2: Saute onions in butter until translucent.

  • Step 3: Add curry powder and soup, rinse out can with light cream.

  • Step 4: Whisk.

  • Step 5: Add rest of ingredients, don't drain meats.

  • Step 6: Place past in bottom of Pam sprayed 9x13 pan.

  • Step 7: Pour sauce over it, cover and bake for 30 minutes in a 350 degrees F oven, until hot and bubbly.

  • Step 8: Add cheese and bake for 10 minutes until lightly browned.

We hope you enjoy this recipe!

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