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Seafood Crescent Casserole

Looking for a seafood dinner made using Pillsbury® refrigerated crescent dinner rolls and Green Giant® vegetables? Then check out this wonderful casserole recipe – ready in 40 minutes.

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Prep Time 20 min
Total Time 40 min
Servings 6

Ingredients

2: teaspoons vegetable oil

1/3: cup sliced celery

3: tablespoons sliced green onions (3 medium)

1: clove garlic, finely chopped

1: cup Green Giant® Select® frozen baby sweet peas

12: oz refrigerated flake-style imitation crabmeat

1: jar (4.5 oz) Green Giant® sliced mushrooms, drained

1 1/4: cups shredded Parmesan cheese (5 oz)

1: container (10 oz) refrigerated Alfredo pasta sauce

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls

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Directions

1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat until hot. Add celery, onions and garlic; cook 1 to 2 minutes, stirring occasionally, until vegetables begin to soften.
2 Stir in peas, imitation crabmeat and mushrooms. Cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Reserve 2 tablespoons of the cheese for topping. Stir remaining cheese and the pasta sauce into crabmeat mixture; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated and cheese is melted. Spoon into baking dish.
3 Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over crabmeat mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish. Cut several slits in dough for steam to escape. Sprinkle with reserved 2 tablespoons cheese.
4 Bake 15 to 20 minutes or until thoroughly heated and crust is golden brown. To serve, cut into squares.

EXPERT TIPS

Expert Tips

For nutty cheese flavor, try Asiago in this casserole. Like Parmesan, Asiago is an Italian cheese aged for grating. Asiago that is less than a year old is a lovely table cheese.

Dough-topped casseroles must be assembled while the filling is piping hot to ensure even cooking from underneath as well as on the surface. Otherwise, the topping will bake at the surface but remain doughy next to the filling. As the filling heats, prepare the dough so that everything is ready to assemble at once.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 270),

% Daily Value

Total Fat: 30g; 30%
(Saturated Fat 16g, 16% ),
Cholesterol: 80mg; 80%;
Sodium: 1700mg; 1700%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 3g 3% Sugars 7g 7% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 18%;
Vitamin C: 2%;
Calcium: 46%;
Iron: 10%;

Exchanges:

2 Starch; 2 Other Carbohydrate; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 3/18/2013 7:09:32 AM REPORT ABUSE Linda L. said:

Rating:

This was very tasty, sort of like a seafood pot pie. The only thing I did differently was used less parmesan cheese. I thought the amount stated in the recipe was way too much, so I only used about 1/2 cup. I also used a light alfredo to cut back some on the fat and calories. Next time, however, I'll cut the peas back to about 1/2 cup instead of a whole cup. I love peas, but even for me there were way too many. Overall, though, very tasty and VERY rich, even with the 'light' alfredo sauce and cutting the cheese by more than half.

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