Low-Carb Creamy Seafood Casserole Done RIGHT!
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This low-carb seafood casserole was a big hit at my house. The only issue I had with it was forcing myself to leave out the shrimp as my youngest son has a seafood allergy. It still tasted great, though! I love the seafood combination that the reviewer used. I’m going to have to try that the next time I make this tasty concoction.
Now, my youngest son could not eat this casserole due to the shellfish so the next time I make it I’ll leave the shrimp out. I had to leave those little bottom feeders in the mix as this was the first time making this yummy casserole.
Ingredients
1 1⁄2cups Borden heavy cream
1⁄4cup shredded Kraft cheddar cheese
1⁄2cup shredded swiss cheese
3teaspoons Heinz Worcestershire sauce
2tablespoons parmesan cheese
1⁄8teaspoon McCormick nutmeg
1⁄8teaspoon paprika
1lb fish, cut in bite size pieces
1lb shrimp
Instructions:
Heat cream in a saucepan, but do not boil.
Add all other ingredients, except for fish and shrimp.
Melt thoroughly.
Put fish in a 9×13-inch baking dish and then shrimp.
Pour sauce over top and bake at 350°F for 30 minutes, or until done.
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Quick tip: Serve this delicious casserole with your favorite tossed salad and dressing.