Seafarer's Bake Recipe

• 9 lasagna noodles (about 1/2 lb.)
• 1 (10 ounce.) pkg. frzn minced spinach, thawed
• 1 lg. onion, minced
• 2 tbsp. vegetable oil
• 1 (3 ounce.) pkg. cream cheese, at room temperature
• 1 c. creamy cottage cheese
• 1 egg, beaten
• 1 teaspoon Italian herb seasoning
• Salt and pepper
• 1 can condensed cream of celery soup
• 1/3 c. lowfat milk
• 1 (8 ounce.) bag frzn cooked shrimp
• 1 pound pkg. frzn fish fillets, thawed and cubed
• 3 tbsp. grated Parmesan cheese
• 2 tbsp. fine seasoned bread crumbs
• 1/3 c. shredded sharp Cheddar cheese
• butter

1. Cook and drain noodles according to package directions.
2. Arrange three noodles in bottom of greased oblong two-qt baking dish.
3. Press thawed spinach in a strainer to remove all moisture.
4. Cook onion in warm oil till soft.
5. Blend in spinach, cream cheese, cottage cheese, egg and herb seasoning; add in salt and pepper to taste.
6. Spread about 1/3 of this mix over noodles in dish.
7. Combine soup, lowfat milk, shrimp and fish; spread about 1/3 mix over cheese layer.
8. REPEAT layers.
9. Mix Parmesan cheese and bread crumbs; sprinkle on top.
10. Bake in oven at 350 degrees for 45 min.
11. Top with Cheddar cheese and dot with butter; bake 5 min more.
12. Let stand about 20 min before cutting in squares to serve.
13. Makes 6 to 8 servings.
14. Tastes better made ahead of time and chill for about 4-6 hrs and can be frzn.

lasagna noodles, onion, vegetable oil, cream cheese, cottage cheese, egg, italian herb seasoning, salt, condensed cream, milk, shrimp, fish, parmesan cheese, bread crumbs, cheddar cheese, butter

Taken from cookeatshare.com/recipes/seafarer-s-bake-22131 (may not work)