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Method for "Grotto Seafood Pasta Casserole" Cook your pasta in lightly salted water (about 2/3 of a pound, dry) until tender and drain. Set aside. In a large saucepan, over medium heat, saute the bell pepper and scallions in 2 tablespoons of the butter until tender. Blend in the flour and

Cook pasta according to directions. Meanwhile in a skillet, saute onion, garlic, mushrooms and green pepper in butter until crisp tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in crab, sour cream, basil and salt.

This rich dish tastes like something you would get in a restaurant. It's another way to feed a lot of people with a little crab. It is from a great book by Phyllis Meras, Carry Out Cuisine

Puree half of the strawberries. Scoop out the passion fruit pulp and add to the strawberry sauce. (Sweeten if needed.) Place the other half of strawberries and peaches in 4 cups (leave a few for decoration). Add 2 scoops of yogurt to each cup, and top off with the remaining fruits. Pour the
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Seafood pasta Casserole