Seafood Mornay

Course : Seafoods
Serves: 4
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6 ounces dried linguine
2 medium carrots -- thinly sliced
2 tablespoons butter or margarine
1 medium green onion -- thinly sliced
4 teaspoons cornstarch
1 1/2 cups chicken broth
5 ounces evaporated milk
4 ounces swiss cheese -- shredded
8 ounces crab-flavored -- flake-style fish pieces
1 cup frozen peas

Preparation / Directions:

Cook linguine according to package directions, adding carrots during the last 5 minutes of cooking. Drain. Meanwhile, melt margarine in a medium saucepan. Add green onion; cook for 1 minute. Stir in cornstarch. Add broth and evaporated milk all at once. Cook, stirring constantly, until thickened and bubbly. Reduce heat; add cheese. Cook and stir until melted. Stir in crab-flavored fish, frozen peas, and the linguine mixture. Divide among four 16-ounce individual casseroles or au gratin dishes. Cook and serve, or freeze according to following directions. TO SERVE NOW: Preheat oven to 375 degrees. Bake, uncovered, about 12 minutes or until heated through. TO FREEZE: Cover each casserole with foil. Label and freeze up to 2 months. When ready to serve, set oven to 375 degrees. Bake frozen casseroles, covered for 50 to 55 minutes or until heated through.


Nutritional Information:

274 Calories (kcal); 17g Total Fat; (55% calories from fat); 15g Protein; 16g Carbohydrate; 52mg Cholesterol; 510mg Sodium

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