Printable | Taste of Home

Seafood 'n' Shells Casserole

6 cups water
1 teaspoon lemon-pepper seasoning
1 bay leaf
2 pounds cod fillets, cut into 1-inch pieces
1 cup uncooked small pasta shells
1 each medium green and sweet red pepper, chopped
1 medium onion, chopped
1 tablespoon butter
3 tablespoons all-purpose flour
2-1/2 cups fat-free evaporated milk
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup (4 ounces) shredded Mexican cheese blend

In a large skillet or Dutch oven, bring the water, lemon-pepper and bay leaf to a
boil. Reduce heat; carefully add cod. Cover and simmer for 5-8 minutes or until
fish flakes easily with a fork; drain and set aside. Discard bay leaf. Cook
pasta according to package directions. Meanwhile, in a large saucepan, saute
peppers and onion in butter over medium heat until tender. Stir in flour until

Printed from tasteofhome.com Sep 6, 2008

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Seafood 'n' Shells Casserole cont.

blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or
until thickened. Stir in the salt, thyme and pepper. Remove from the heat; stir
in cheese until melted. Drain pasta. Stir fish and pasta into sauce. Transfer
to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for
25-30 minutes or until heated through.

Yield: 6 servings.