Jiffy Scallop Casserole

• 2 lb. scallops (fresh or frozen)
• 1 qt. water
• 2 Tbsp. salt
• 1 (1 lb.) can cut green beans, drained
• 1 Tbsp. vegetable oil
• 1/4 c. chopped onion
• 2 Tbsp. vegetable oil
• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 1/2 c. milk
• 1 tsp. curry powder
• 1/8 tsp. pepper
• 1/2 c. crushed cracker crumbs
• 1/4 c. grated Cheddar cheese

1. Thaw scallops if frozen.
2. Rinse thoroughly in cold water. Combine water and salt in 2-quart saucepan and bring to boil.
3. Add scallops; reduce heat and cover.
4. Simmer for 2 to 3 minutes, depending on size.
5. Drain.
6. Place beans and scallops in well-greased baking dish, 8 x 8 x 2-inches.
7. Cook onion in 2 tablespoons of oil until tender.
8. Add milk, soup, curry and pepper.
9. Heat, stirring, until well blended.
10. Pour over scallop mixture.
11. Combine crumbs, cheese and 1 tablespoon oil.
12. Sprinkle over top of casserole.
13. Bake at 425u0b0 for 10 to 15 minutes.
14. Makes 6 servings.

water, salt, green beans, vegetable oil, onion, vegetable oil, condensed cream, milk, curry powder, pepper, crushed cracker crumbs, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799939 (may not work)