Make casseroles, like this one today. Nobody will know it’s not fresh. Oh, the price we have to pay living on the gulf coast.
Dauphin Island Casserole
8 oz elbow macaroni
2 tablespoons butter, divided
1 tablespoon flour
1 cup heavy cream
1 tablespoon lemon juice
1/2 cup mayonnaise
1/4 cup diced onion
1/4 cup diced red sweet pepper
1/4 cup diced mushrooms
1 1/2 cups chopped shrimp, cooked, peeled & deveined
1 large tomato, diced
Salt and pepper to taste
1 cup crab-meat, picked of shell and cartilage
1/2 cup shredded sharp cheddar cheese
Cook macaroni al dente, drain and set aside.
Preheat oven to 400 degrees F.
Melt 1 tablespoon of butter in a saucepan, stir in the flour to form a paste and whisk in the cream. Simmer to make a thick sauce. Turn off heat and stir in the lemon juice and mayonnaise.
Melt remaining butter in a large skillet and sauté the onion, pepper and mushrooms until tender. Stir in the shrimp, tomato, cooked pasta and the cream sauce. Add salt, pepper to taste, and gently stir in the crab-meat.
Pour into a buttered 2 quart oblong casserole dish, top with the cheese and bake for 20 minutes or until heated thoroughly.
Can also use lobster meat or tuna instead of the crab-meat.