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Alfredo Seafood Casserole

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Betty Crocker Kitchens
Updated Sep 7, 2010
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Every bite of pasta, seafood and broccoli is coated in a creamy Alfredo sauce.

Alfredo Seafood Casserole

  • Prep Time 25 min
  • Total 1 hr 20 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 4 cups uncooked mafalda (mini-lasagna noodle) pasta (8 oz)
  • 2 cups broccoli flowerets
  • 1 jar (1 lb) Alfredo pasta sauce
  • 1/2 cup milk
  • 1/8 teaspoon pepper
  • 1/2 lb cooked peeled deveined medium shrimp, thawed if frozen and tails peeled
  • 1 container (8 oz) refrigerated pasteurized crabmeat, drained and cut up
  • 1/4 cup chopped fresh parsley
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon butter or margarine, melted
  • 1/4 cup Progresso™ Italian style bread crumbs
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli.
  • Step 
    2
    In large bowl, mix Alfredo sauce, milk and pepper. Stir in shrimp, crabmeat, parsley and 2 tablespoons of the cheese. Add pasta and broccoli; toss gently to mix well. Spoon into baking dish. Cover baking dish with foil.
  • Step 
    3
    Bake 35 to 40 minutes or until hot in center.
  • Step 
    4
    Meanwhile, in small bowl, mix remaining 2 tablespoons cheese, the butter and bread crumbs. Sprinkle over casserole. Bake 10 to 15 minutes longer or until top is light golden brown.

Nutrition

540 Calories
30g Total Fat
30g Protein
41g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
18g
88%
Trans Fat
1g
Cholesterol
195mg
65%
Sodium
660mg
28%
Potassium
420mg
12%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
10%
Sugars
4g
Protein
30g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
30%
30%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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