Serves: 10
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1/2 pound lasagna noodles
1 tablespoon vegetable oil
2 10 1/2-ounce cans cream of shrimp soup
2 6 1/2-ounce cans crab meat cartilage removed
1 16-ounce carton cottage cheese cream-style
1 8-ounce package cream cheese
1 onion large, chopped
1 egg
2 teaspoons basil dried, crushed
1 teaspoon salt
1/4 teaspoon black pepper freshly ground
4 tomatoes skinned and sliced
2 teaspoons sugar
1 cup cheddar cheese grated
Slide noodles into a large kettle of boiling water to which vegetable oil has been added. Cook until barely tender; drain. Rinse with cold water; drain well. Combine soup and crab; set aside. In another bowl, blend cottage and cream cheeses with onion, egg, basil, salt, and pepper. Line bottom of greased 9 x 13-inch baking dish with single layer of noodles. Top with 1/2 cheese mixture, then single layer noodles, all the crab sauce, remaining noodles, and remainder of cheese mixture. Arrange tomato slices on top; sprinkle with sugar. (Casserole can be put together up to this point, then refrigerated. Before baking remove from refrigerator and allow to stand at room temperature 30 minutes.) Bake at 350° F for 15 minutes; sprinkle with grated Cheddar cheese and bake 45 minutes or until crusty brown. Let stand 15 minutes to set before serving.
Seafood Lasagne comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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