Seafood tortilla casserole
Seafood tortilla casserole recipe in the casserole category
Recipe ingredients:
- 2 large cloves garlic, minced
- 1 medium onion, finely chopped
- 1 can cream of chicken soup
- Big pinch of ground nutmeg
- Freshly ground pepper to taste
- 1, 10 ounce, package frozen spinach, thawed and drained
- 8 ounces crab meat or precooked, peeled shrimp, roughly chopped, or a combination
- 2 cups shredded Monterey jack cheese
- 1 cup milk
- 12 to 14 corn tortillas, quartered
Recipe method:
- Preheat oven to 350 degrees F.
- Combine garlic, onion and canned soup in a large bowl.
- Add nutmeg and pepper.
- Divide mixture in half.
- Add drained spinach, crab and cheese to half of the soup in the large bowl.
- Add milk to the other half.
- Spread half of the quartered tortillas in the bottom of a greased 13 x 9 inch ovenproof casserole.
- Spread seafood-spinach mixture evenly over tortilla layer.
- Top with remaining tortilla quarters.
- Pour milk-soup mixture evenly over casserole.
- Bake, covered with foil, for 30 minutes.
- Remove foil and bake for another 5 to 10 minutes, until top is browned.
Tags: seafood, tortilla, recipe, casserole, recipes, cooking