Recipe: Creative Casseroles #5 (fish or shellfish, Family Circle magazine, 1976)

CREATIVE CASSEROLES #5 (FISH OR SHELLFISH)

"Casseroles can be yours by the dozens. Follow this chart for a multitude of appealing combinations."

Select one ingredient from each category, then follow the preparation instructions below:

FISH OR SHELLFISH:
- 2 cans (about 7 ounces each) tuna, drained
- 1 (1 pound) can salmon, drained
- 2 cans (8 ounces each) minced clams, drained
- 2 cans (5 1/2 ounces each) shrimp, drained
STARCH/FILLER:
- 1 (7 ounce) package chicken flavored rice mix, cooked
- 1 (1 pound) package frozen macaroni and cheese, thawed
- 3 cups diced cooked potatoes
VEGETABLES (FRESH OR FROZEN):
- 2 large cucumbers, peeled, cubed, and cooked 5 minutes
- 1 (9 ounce) package frozen Italian green beans, thawed
- 2 cups diced broccoli
SAUCES AND SEASONINGS:
- 1 (8 ounce) package frozen peas with cream sauce, cooked
- 2 envelopes (1 cup-size) instant lobster bisque plus 1 cup boiling water, 2 tablespoons dry sherry, 1 cup sour cream, and 1/2 cup milk
CASSEROLE TOPPINGS:
- buttered popcorn tossed with seasoned salt and seasoned pepper
- frozen French fried potatoes or onion rings sprinkled with herb-seasoned salt
- toasted slivered almonds

INSTRUCTIONS:
Take one ingredient from each CATEGORY and combine them with each other in an 8-cup casserole. Bake in moderate oven (375 degrees F) for 35 minutes, or until bubbly.

Makes 4 to 6 servings
Adapted from source: Family Circle magazine, January, 1976