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Old 04-22-2009, 01:27 PM
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Default Seafood Casserole

2 lg. cloves garlic, minced
1 med. onion, finely chopped
1 can cream of chicken soup (I used cr. of shrimp)
Pinch of ground nutmeg
Freshly ground pepper to taste
1 (10 oz.) pkg. frozen spinach, thawed and drained
8 oz. crab meat or precooked, peeled shrimp, roughly chopped (or a combination)
2 C. shredded Monterey jack cheese (I used pepper-jack)
1 C. milk
12 to 14 corn tortillas, quartered

Preheat oven to 350 degrees F.
Combine garlic, onion and canned soup in a large bowl. Add nutmeg and pepper. Divide mixture in half. Add drained spinach, crab and cheese to half of the soup in the large bowl. Add milk to the other half.
Spread half of the quartered tortillas in the bottom of a prepared 13 x 9-in. ovenproof casserole. Spread seafood-spinach mixture evenly over tortilla layer. Top with remaining tortilla quarters. Pour milk-soup mixture evenly over casserole. Bake, covered with foil, for 30 min. Remove foil and bake for another 5 to 10 min., until top is browned.

These are like de-constructed seafood enchiladas.
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