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
MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.
Nutrition Facts : Nutritional Facts Serves
JFK'S SEAFOOD CASSEROLE
The president's own White House Cookbook. I haven't made this yet and from looking at the ingredients may never GET to make it, but it looks wonderful. I think I need to buy a lottery ticket.
Provided by Dienia B.
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Grease a casserole dish.
- Mix all ingredients except the potato chips together.
- Pour into greased dish.
- Cover with crushed potato chips
- Sprinkle with paprika.
- Bake in 400°F oven 20 minutes till hot and bubbly.
Nutrition Facts : Calories 231.1, Fat 11.3, SaturatedFat 1.7, Cholesterol 132.9, Sodium 796.1, Carbohydrate 9.3, Fiber 0.5, Sugar 2.7, Protein 22.6
SPECIAL SEAFOOD CASSEROLE
I first sampled this casserole at a baby shower and founds myself going back for more!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside., In a greased 11x7-in. baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese. , Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.
Nutrition Facts : Calories 518 calories, Fat 30g fat (16g saturated fat), Cholesterol 236mg cholesterol, Sodium 894mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
SEAFOOD CASSEROLE
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
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
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
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.
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