Simmer scallops in
a large pot of lightly salted boiling water for 3 or 4 minutes;
drain and reserve.
Sauté onions in a skillet over medium heat, using
2 tablespoons of butter or margarine, for about 5 to 8 minutes
until they are nearly clear and tender, but not yet brown.
Add cream of mushroom soup, milk, curry powder, pepper, and
half of the shredded cheddar cheese to the sautéed
onions and heat, stirring frequently, until the cheese is
melted.
Meanwhile, slice cooked, drained, and cooled scallops crosswise,
and mix with the drained green beans in a 10-inch by 7-inch
oven-proof baking dish.
Pour bubbling soup and cheese mixture over the top of the
scallops and green beans, sprinkle the top with the remaining
half-cup of grated cheddar cheese and the soft bread crumbs,
and drizzle the melted butter or margarine over the top of
the casserole.
Bake in a pre-heated 425-F degree oven for 15 to 20 minutes
until bubbling and heated through. Remove your casserole
from the oven and serve after cooling for several minutes.
Goes well with plain pasta or rice and a small side salad.
Thanks to: Mayor Jim
