- 1 3/4 cups noodles
- 6 tablespoons butter (divided)
- 1 clove garlic, minced
- 2 1/4 cups sliced mushrooms
- 1 cup canned or cooked frozen lobster
- 1 cup canned or cooked frozen shrimp
- 3 tablespoons flour
- 1 1/2 cup milk
- 1 cup grated cheddar cheese (divided)
- Pepper
- 1 tablespoon lemon juice
- Cook 1 3/4 cups noodles until tender. Drain and set aside.
- Melt 3 tablespoons butter in skillet. Add garlic and mushrooms. Saute until slightly browned.
- Cut lobster and shrimp into bite sized pieces and add to mushroom mixture.
- Melt 3 tablespoons butter. Add flour and milk to make a white sauce.
- When thickened add 3/4 cup cheese, and stir over low heat until just melted. Add pepper to taste and lemon juice.
- Pour over fish mixture and mix lightly.
- Put noodles in ottom of a 6 cup casserole. Pour sauce over noodles and top with 1/4 cup grated cheese
- This casserole can be made well in advance. Then heat for 15 minutes at 375°.
Lillian Davis Goucher’s recipe box.
(4.00 out of 5)