Fish

shrimp and tomato baked elbows is for Dinner.

shrimp and tomato baked elbows takes 30 minutes to prepare.

shrimp and tomato baked elbows takes 25 minutes to cook.

shrimp and tomato baked elbows makes 14 servings.

The ingredients for shrimp and tomato baked elbows are:

Shrimp, cooked, 16 oz
Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano 1- 14 oz can
Tomato Soup (campbell's healthy harvest) 1 cup
Sherry, dry, 1 fl. oz
Optional spices (garlic, dried onion flakes, italian seasoning) to taste

Barilla Plus elbows, 16 oz

Smart Balance 2 tbsp
Wheat flour, white, all-purpose, unenriched, 1 Tbsp
Cream of Mushroom Soup (98% fat free), 1 cup
Water 1/2 cup
Parmesan Cheese, grated, 1 tbsp
Low fat cream cheese, 2 oz
Oikos Organic Greek Yogurt, Plain, 2 tbsp


Smart Balance Light Buttery Spread 1 tbsp
Whole-Wheat Crackers, 45 grams or 6 large
Cooking Spray
Onions, raw, 1 small

Here is how you make shrimp and tomato baked elbows:

Cook shrimp until heated in frying pan with a little cooking spray. Add sherry, cook a few minutes. Add Campells healthy harvest tomato soup and diced tomato. Add spices you like ( italian seasoning, tsp minced garlic, tsp dried onion flakes etc.) Cook a few minutes then remove from heat. Start water for elbows and cook al dente, do not rinse. In a large saucepan, melt 2 tbsp smart balance lite on medium. Add wheat flour slowly, stir with whisk until a paste forms. Turn heat to low. Add liquid from shrimp/ tomato mixture, 1 can cream of mushroom 98% FF and half a can of water...whisking after each addition and heat until thick. Add reduced fat cream cheese, greek yogurt, parmasan cheese. Stir until smooth. Turn off heat. Add the rest of the shrimp tomato mixture the the cream sauce in the large pot, fold in. Add unrinsed, drained elbows to sauce and fold in until elbows are coated. Melt 1 tbsp smart balance lite in microwave 30 sec. In zip lock, crush 6 large whole wheat/ grain crackers until crumbly. Add melted SB to ziplock and shake until evenly distributed on crumbs. Spay a frying pan with pam. Very thinly slice small onion into whole rings. Cook in saucepan over medium turning constantly until clear and a bit browned. Turn off heat. Spray lightly with pam again. Add crackers to pan and fold into onion to coat. Pour elbows and sauce into sprayed 15 by 10 casserole dish. Evenly distribute onion crumble over top. Cook in oven at 350 for 25 minutes.Serving Size:?makes 14- 1 cup servings

The nutritional information for shrimp and tomato baked elbows is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 225.3

• Total Fat: 4.5 g
• Cholesterol: 67.2 mg
• Sodium: 506.8 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 3.4 g
• Protein: 14.3 g