Gammys Seafood Casserole Recipes

SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
• Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
• In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
• In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
• Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
• Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
• In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
• Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
• Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
• Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
• Top with chives and serve with lemon wedges.
• Enjoy!

GAMMY'S SEAFOOD CASSEROLE

Steps:

• Boil a large kettle of water for the pasta. Melt the butter and sauté the onions, garlic and mushrooms until golden. Add the spinach and cook for one or two more minutes. Set aside. Dust the scallops with a tablespoon of flour. In the same pan used for the mushrooms, sauté the scallops for 3-4 minutes and add the shrimp. Cook until heated through. Add the onions and mushrooms back in to the pan. Boil the pasta as directed to the al dente stage - firm but not chewy - and put it into a large casserole. Add the seafood/spinach mixture, crabmeat, alfredo sauce (dry), clam juice and cream. Mix thoroughly and sprinkle with parmesan cheese. (This can be made ahead to this point and refrigerated). Bake in a 350° oven until heated through (approx. 30-40 minutes.)

MARITIME (CANADA) SEAFOOD CASSEROLE

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.

SEAFOOD CASSEROLE

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.

FLORIDA SEAFOOD CASSEROLE

Steps:

• In a small saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the rice, shrimp, crab, water chestnuts, lemon juice, pimientos, parsley and 1/2 cup cheese. , Transfer to a greased 2-1/2-qt. baking dish. Bake at 350° for 25-30 minutes or until heated through. Sprinkle with remaining cheese.

NB SEAFOOD CASSEROLE

Steps:

• In a slarge skillet, saute onions and celery in the 3 tbsp butteruntil soft. Add salt, pepper and garlic powder. Stir in flour.
• In a saucepan, bring milk just to a boil and mix into the sauteed mixture in the skillet.
• Add cheese is melted and sauce is slightly thickened.
• Add the cooked seafood; stir well.
• Pour into a casserole dish and sprinkle w/ paprika.
• Bake at 375 for 20-25 minutes or until lightly browning on top.