Categories: Casserole, Main Dish, Seafood
Ingredients
- 3 tablespoons butter or 3 tablespoons margarine
- 8 ounces mushrooms , sliced
- 1 cup sliced green onion (include some tender green tops)
- 2 garlic cloves , minced
- 3 tablespoons all-purpose flour
- 1 cup chicken stock or 1 cup chicken broth
- 1 cup light cream or 1 cup milk
- 2 tablespoons dry white wine
- 1/4-1/2 teaspoon dried oregano
- 1/4-1/2 teaspoon dried marjoram
- 1/2 teaspoon salt (or to taste)
- fresh ground black pepper , to taste
- 1/4 cup freshly grated parmesan cheese
- 3/4 lb small cooked shrimp , peeled and deveined
- 1/2 lb crabmeat , flaked and picked over
- 8 ounces spaghetti , broken up, cooked, and drained
- parmesan cheese , for topping
Directions
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Preheat oven to 375°F.
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In a pan over medium heat, melt the butter.
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Add in the mushrooms, onions, and garlic; stir/sauté for 5 minutes or until tender.
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Stir in flour; blend well.
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Add in stock, cream, wine, and seasonings; stir about 2 minutes or until thickened.
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Stir in cheese, shrimp, and crabmeat.
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In a 4-quart casserole dish lightly coated with cooking spray combine spaghetti and seafood sauce (you can combine the spaghetti and seafood in a bowl, then transfer to the prepared casserole dish, if preferred).
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Sprinkle with Parmesan cheese.
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Bake, uncovered, for about 45 minutes or until bubbly.