Scallop Casserole

2 12-ounce packages frozen scallops

¼ cup chopped onion

2 tablespoons butter

1 10-½ ounce can condensed cream of mushroom soup

½ cup milk

½ to 1 teaspoon curry powder

Dash of pepper

1 cup shredded sharp process American cheese

1 1 pound can French-style green beans, drained

1 cup soft breadcrumbs

2 tablespoons butter or margarine, melted

Oven: 425 degrees

Simmer scallops in boiling salted water 3 to 4 minutes; drain. Cook onion in 2 tablespoons butter till tender but not brown. Add soup, milk, curry powder, pepper and ½ cup of the cheese; stir till cheese melts. Slice cooked scallops crosswise; combine with drained green beans in 10x6x1 ½ inch baking dish. Pour soup mixture over. Sprinkle with remaining cheese, breadcrumbs, and 2 tablespoons butter. Bake in hot oven (425 degrees) for 15 to 20 minutes. Makes 6 servings.

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