By The Sea Casserole Recipes

SEAFOOD CASSEROLE

Seafood Casserole image

A family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. -Nancy Billups, Princeton, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (6 ounces) long grain and wild rice
1 pound frozen crabmeat, thawed, or 2-1/2 cups canned lump crabmeat, drained
1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces
2 celery ribs, chopped
1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1 cup mayonnaise
1 cup 2% milk
1/2 teaspoon pepper
Dash Worcestershire sauce
1/4 cup dry bread crumbs

Steps:

Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.

Nutrition Facts : Calories 585 calories, Fat 34g fat (5g saturated fat), Cholesterol 209mg cholesterol, Sodium 1045mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.

MARITIME (CANADA) SEAFOOD CASSEROLE

Maritime (Canada) Seafood Casserole image

This is a seafood casserole recipe that we often make at Christmas or New Year's. We live in on the east coast of Canada so we have good access to seafood. You can change the quantities or types of seafood used. I usually don't use the crab meat, but increase the amount of lobster and shrimp I use. You can use haddock or salmon in it also. I usually use whatever I have on hand. The important thing is to use approximately the same volume of fish as stated in the recipe. I usually serve it over the flaky pastry shells, but you can also serve it in crepes or just by itself on the plate.

Provided by Chef burnt toast

Categories Canadian

Time 1h10m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 16

Ingredients

2 cups water
1 cup chopped celery
3/4 cup finely chopped onion
1/2 lb shrimp
1/2 lb scallops
1 1/2 cups cooked lobster meat
1 1/2 cups cooked crabmeat
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup light cream
1 1/2 cups shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded cheddar cheese
1/2 cup fresh breadcrumb (or cracker crumbs)
2 tablespoons melted butter

Steps:

In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes).
Using slotted spoon transfer vegetables to a large bowl.
In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes).
Add shrimp and cook about 4 minutes.
Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly.
Place all seafood into large bowl.
In large saucepan, melt butter over medium heat.
Add flour and cook, stir for 2 minutes.
Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly.
Stir in cheese until melted.
Add seafood, season with salt and pepper.
Transfer into 3.5 L casserole dish.
Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe.
Spread topping over casserole.
You can refrigerate the casserole at this point for up to 8 hours, or
Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.

BY THE SEA CASSEROLE

By the Sea Casserole image

This is another recipe I got out of a cooking for kids cookbook. My daughter likes it b/c it has goldfish crackers in it. I think it is a little bland but being that the recipe is for kids, that's to be expected. You could spice it up if you wanted.

Provided by Zaney1

Categories Tuna

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) bag frozen mixed vegetables
2 (6 ounce) cans canned tuna, drained
1 cup instant rice, uncooked
1 (10 3/4 ounce) can cream of celery soup
1 cup milk
1 cup baby goldfish crackers

Steps:

In medium bowl, combine vegetables and tuna.
Mix in rice, soup and milk.
Put mixture in a microwave safe 1 1/2 quart dish.
Cover and microwave on high for 6 minutes.
Stir.
Recover and microwave 6-8 minutes more or til rice is tender.
Stir casserole and sprinkle with crackers.

Nutrition Facts : Calories 300.6, Fat 8.6, SaturatedFat 3, Cholesterol 36.4, Sodium 761.8, Carbohydrate 35.7, Fiber 4.2, Sugar 0.7, Protein 20.4

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