My asian friends love it when I make this casserole dish because it doesn't have cheese. I've made it perhaps a couple dozen times and don't get tired of it, I just tweak it to use whatever vegetables are sitting in the fridge. Sometimes I use imitation crab, sometimes I leave it out. The best seems to be the imitation lobster that they sell at Aldi's, believe it or not. When serving it needs to be garnished with a few drops of Tabasco to really taste good. It has a thick cornbread crust and bakes just beautifully.
Ingredients:
First layer:
3/4 can of light cream of mushroom soup
1 small onion, chopped
1 clove grated garlic
1/2 cup imitation crab, chopped
3/4 package of California Medley vegetables, thawed
1/4 cup green peas, thawed (optional)
2-3 tsp light mayo (optional)
salt and pepper to taste
Crust:
1/4 can of light cream of mushroom soup
1 egg
1/2 cup corn flour
1/2 cup bisquick or baking mix
1/4 cup of soy milk
1/2 tsp dried basil
1/4 tsp salt
1/4 cup panko bread crumbs
Tabasco or hot sauce as garnish.
Preheat the oven to 450. Mix all of the bottom layer ingredients and pour into a greased breadpan.
Mix all of the ingredients for the crust except for the bread crumbs, and pour on top of the bottom layer. Sprinkle bread crumbs on top of the crust and bake for 25 min or until the crust has turned golden brown. After serving garnish with the hot sauce, makes 3-4 servings.
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