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In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350 for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
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Serving Size: 1 Recipe (1824g) | ||
Recipe Makes: 1 | ||
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Calories: 2957 | ||
Calories from Fat: 880 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.8g | 130 % | |
Saturated Fat 42.5g | 212 % | |
Monounsaturated Fat 30.9g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 1531.9mg | 471 % | |
Sodium 6377.5mg | 220 % | |
Potassium 4036mg | 106 % | |
Total Carbohydrate 231.8g | 68 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 227.2g | ||
Protein 273.6g | 391 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2957
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