Italian Seafood Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
vegetable cooking spray |
1 teaspoon olive oil |
3/4 pound fresh mushrooms, halved |
2 cups chopped green pepper |
1 cup chopped onion |
1 teaspoon dried oregano |
4 cloves garlic, minced |
1 cup low-fat spaghetti sauce |
1/2 cup canned low-sodium chicken broth, undiluted |
1/2 cup dry marsala wine |
2/3 pound large sea scallops, cut in half crosswise |
1/2 pound swordfish steak (1 inch thick), cubed |
3 cups cooked long-grain rice (cooked without salt or fat) |
1/3 cup grated parmesan cheese |
Directions:
1. Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add mushrooms and next 4 ingredients; saute 10 minutes or until onion is tender. Stir in spaghetti sauce, broth, and wine; bring to a boil. Stir in scallops and fish. Remove from heat, and stir in rice.
2. Spoon seafood mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Stir seafood mixture, and sprinkle with cheese. Bake, uncovered, 10 additional minutes or until cheese melts.
|
|