Fish

Flat Belly Creamy Seafood Casserole is for Dinner.

Flat Belly Creamy Seafood Casserole takes several minutes to prepare.

Flat Belly Creamy Seafood Casserole takes 45 minutes to cook.

Flat Belly Creamy Seafood Casserole makes 4 servings.

The ingredients for Flat Belly Creamy Seafood Casserole are:

Swanson Chicken Broth 99% Fat Free, 0.75 cup
Carrots, raw, 3 medium sliced diagonally
Asparagus, 1 small bunch
Milk, 1%, 1 cup
Salt, 0.25 tsp
Pepper, black, 0.25 tsp
Cornstarch, 1 tablespoon disoved in 2 tablespoons cold water.
*Cooked Shrimp, Tail Off, Frozen (90-110 per pound), 16 oz
3 Scallions, thinly sliced
2 tablespoons fresh dill

Crust:
Pistachios, 0.5 cup finely chopped but not ground
Bob's Red Mill TVP, 0.25 cup
Olive Oil, 2 tbsp

Here is how you make Flat Belly Creamy Seafood Casserole:

1. Preheat oven to 400. Spray a shallow 1? quart baking dish with olive oil spray. 2. Casserole: Bring he broth to a boil in a large skillet over medium heat. Add the carrots and asparagus, cover and cook, stirring often, for 3 minutes or until crisp-tender. Transfer to the baking dish with a slotted spoon. 3. add the milk, salt, pepper to the broth in the skillet and bring to a boil. Stir in the cornstarch mixture and add milk to mixture. Cook, stirring constantly until thickened. 4. reduce heat to medium, stir in the shrimp, scallions and dill 5. bring to a simmer and pour into the prepared baking dish. 6. Crust: mix the pistachios and TVP in a small bowl. Sprinkle evenly over casserole. Drizzle with the oil. 7. bake for 15-20 minutes or until the shrimp are opaque and the casserole is bubbly. Number of Servings: 4Recipe submitted by SparkPeople user CRASH0200.

The nutritional information for Flat Belly Creamy Seafood Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 348.9

• Total Fat: 15.5 g
• Cholesterol: 223.1 mg
• Sodium: 994.2 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 6.0 g
• Protein: 35.0 g

The dietary needs meet for Flat Belly Creamy Seafood Casserole is Low Carb