GRAMMIE BEA'S SCALLOPED POTATO AND TUNA CASSEROLE
Quick and easy, this one will have you coming back for more for sure! Another old time favorite from my gram's recipe collection! Simply WONDERFUL!!!
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter in a sauce pan, and saute onion, for about 5 minutes Blend in flour and salt.
- Gradually stir in milk, and cook and stir over med. heat, until thickened.
- Stir in tuna.
- Put potatoes in a greased 10x6x2" casserole, and stir in tuna mixture.
- Cover, and bake in a 350 oven, for 1 hours.
- Uncover, and continue baking for 30 mins., or until potatoes are tender.
- Garnish with parsley.
Nutrition Facts : Calories 357.3, Fat 15.6, SaturatedFat 4.9, Cholesterol 35.9, Sodium 769.4, Carbohydrate 35.5, Fiber 3.5, Sugar 1.4, Protein 19.1
GRAMMIE BEA'S HADDOCK OR SCALLOP CASSEROLE
You can make this recipe with either scallops or haddock. I LOVE it with the haddock! Great flavors going on in this recipe!
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel, and slice potatoes. Simmer until barely tender.
- Simmer fish in water until tender, about 10 minutes Flake with fork.
- Arrange layers of potatoes and fish in baking dish.
- Make a med. white sauce to equal 2 cups.
- Add peas, onion, and chopped eggs. Pour over fish and potatoes.
- Bake at 325, for about 20 mins., or until potatoes are lightly browned.
- Add salt and pepper, to taste.
Nutrition Facts : Calories 627.4, Fat 17.2, SaturatedFat 4.6, Cholesterol 198.4, Sodium 596.5, Carbohydrate 73.8, Fiber 9.5, Sugar 10.5, Protein 44
SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY
Take your taste buds on a trip to the East Coast with this creamy casserole from Betsy's grandmother. Get creative by using your favorite seafood, but if you decide to stick with shrimp and scallops, keep an eye on them, as they cook quickly. For extra crunch, don't over-pulse the bread crumbs. Serve the casserole with a light salad and watch as your guests gush over what's sure to be your new summer staple.
Provided by Betsy Carter
Categories Dinner
Yield 8 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 842 calories, Carbohydrate 61 grams, Fat 40 grams, Fiber 6 grams, Protein 52 grams, Sugar 6 grams
HADDOCK BUBBLY BAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
- Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
- Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 5.4 g, Cholesterol 105.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 4.9 g, Sodium 537.8 mg, Sugar 1.6 g
BAKED HADDOCK (OR SCALLOPS/COD)
This is a delicious breadcrumb topping for haddock, scallops or cod. I have lightened it up by using light butter. The lemon and white wine provide a great flavor.
Provided by 2ReDsOx 2
Categories Healthy
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Wash and dry fish fillets, then season with salt.
- Meanwhile, mix breadcrumbs, melted butter, juice of a lemon, salt, pepper, and garlic powder.
- You will need to spray some cooking spray on the breadcrumbs to make sure they are moist enough. The breadcrumbs should be forming into moist crumbs.
- Place fish in shallow baking pan.
- Pour the white wine around the fish, making sure it does not actually cover the fish.
- Place the breadcrumb mixture evenly over the fish.
- Put the fish(for haddock or cod) in the oven for about 10-12 minutes, until almost done.
- You then may want to broil the fish for a minute or two just to crisp up the topping.
Nutrition Facts : Calories 271.1, Fat 5.9, SaturatedFat 2.9, Cholesterol 61.7, Sodium 446.4, Carbohydrate 22.6, Fiber 1.3, Sugar 2.8, Protein 20.3
BAKED FISH AND SCALLOP DELIGHT.
Steps:
- Preheat the oven to 350 degrees. In a baking pan, pour in the wine. Lay the fresh haddock or scrod on top of the wine and spoon some of the wine over the fish just to coat lightly. Sprinkle to taste with fresh ground pepper. Place the bay scallops on top of and around the fish. Sprinkle with the fresh dill weed. Finally, evenly pour the cracker crumbs over the top of the fish. Dot the top with butter slices. Bake for 20 to 25 minutes until the fish is cooked at its thickest point. Serve with lemon slices and your favorite rice dish such as a pilaf or the like.
GRAMMIE BEA'S BOSTON BAKED BEANS
We used to have these beans every Saturday night with hot dogs and brown bread... Everyone LOVED my Gram's Baked Beans, as she was a TOP NOTCH cook, and everything she made was ALWAYS delicious.... If you make these once you will make them again and again, I know! BEST BEANS I have ever had! :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::]RE: RE: Chef Micheal's comment on his review :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: LINDA SAYS: Follow the "slow baking method" my grandmother used for years and never had a problem with. It's foolproof and the beans are NEVER hard!
Provided by Lindas Busy Kitchen
Categories Beans
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Clean beans of pebbles and rocks.
- Put cleaned beans in pot. Set aside.
- Mix sugars, molasses, and mustard. Add salt and pepper. Mix into beans.
- Add enough water to cover beans.
- Place salt pork down into beans. You can opt to cut it up, or leave it whole, like my gram used to do.
- You can also put the onions in whole, or opt to chop them up. She used to keep them whole, so us kids could fight over them lol.
- Bake in bean pot, at 200 degrees, all night or 8 hours If not done, finish in the morning.
- When beans are ready to be eaten, turn oven up to 450 until beans start to boil, then turn back to 200, until ready to serve.
- Note: If beans look like they are drying out, just add water as you are cooking.
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