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Seafood Mornay

  • 4servings
  • 274calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
MineralsSelenium, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 ounces dried linguine

  3. 2 medium carrots -- thinly sliced

  4. 2 tablespoons butter or margarine

  5. 1 green onion -- thinly sliced

  6. 4 teaspoons cornstarch

  7. 1 1/2 cups chicken broth

  8. 1 5 oz can evaporated milk

  9. 4 ounces swiss cheese -- shredded

  10. 1 8 oz pkg crab-flavored -- flake-style fish

  11. -- pieces 1 cup frozen peas

Instructions Jump to Ingredients ↑

  1. 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.

  2. TO SERVE NOW: Preheat oven to 375 degrees. Bake, uncovered, about 12 minutes or until heated through.

  3. 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.

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