Sea food and noodles au gratin

  • 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
  1. Cook 1 3/4 cups noodles until tender. Drain and set aside.
  2. Melt 3 tablespoons butter in skillet. Add garlic and mushrooms. Saute until slightly browned.
  3. Cut lobster and shrimp into bite sized pieces and add to mushroom mixture.
  4. Melt 3 tablespoons butter. Add flour and milk to make a white sauce.
  5. When thickened add 3/4 cup cheese, and stir over low heat until just melted. Add pepper to taste and lemon juice.
  6. Pour over fish mixture and mix lightly.
  7. 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.

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