Seafood Crescent Casserole

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.

Prep Time



Total Time






teaspoons vegetable oil
cup sliced celery
tablespoons sliced green onions (3 medium)
clove garlic, finely chopped
cup Green Giant® Select® frozen baby sweet peas
oz refrigerated flake-style imitation crabmeat
jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 1/4
cups shredded Parmesan cheese (5 oz)
container (10 oz) refrigerated Alfredo pasta sauce
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Success Hint
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 480
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 16g,),
  • Cholesterol 80mg;
  • Sodium 1700mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 3g,
    • Sugars 7g),
  • Protein 26g;
Percent Daily Value*:
    • 2 Starch;
    • 2 Other Carbohydrate;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.