Noodle And Seafood Casserole Recipes

CREAMY SEAFOOD PASTA BAKE- A FAMILY HOLIDAY TRADITION

Steps:

• Preheat oven to 425.
• Heat a skillet over medium , drizzle with Olive oil.
• Saute seafood for 1-2 minutes.
• Slowly add wine to deglaze the pan, add shallots, garlic & butter. Stir.
• Add flour, stir to coat seafood.
• Pour in milk or cream, bring to a boil stirring constantly
• Reduce to simmer, sauce should start thicken.
• Remove from heat. Stir in 1/2 the Parmesan.
• Cook, drain and rinse penne pasta.
• Mix bread crumbs into melted butter.
• Layer in casserole dish- pasta, sauce and seafood, bread crumbs, remaining Parmesan.
• Bake 15 minutes or until top is golden and edges are bubbly.
• Serve with a glass of Chardonnay and crusty bread.

CAPE COD SEAFOOD CASSEROLE RECIPE

Steps:

• In a large pot of boiling water, cook noodles according to package directions until just tender.
• Drain and transfer to 12 cup casserole dish.
• Meanwhile, in a large skillet, melt 2 tbsp of butter over medium-high heat.
• Saute mushrooms for 5 to 7 minutes or until tender.
• Spread over noodles, along with shrimp and scallops.
• In a small sauce pan, melt remaining butter over medium heat. Whisk in flour, salt and pepper. Cook, stirring constantly for about 2 minutes or until smooth.
• Gradually whisk in milk and cook, stirring constantly, until thickened. Pour over noodle mixture and sprinkle with cheese.
• Cover and bake in preheated (350F) oven for 40 to 45 minutes or until hot and bubbly.
• Remove from oven and preheat broiler. Uncover casserole, sprinkle with paprika and broil for 3 to 5 minutes or until top is golden brown.

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.

NOODLE AND SEAFOOD CASSEROLE

Steps:

• Cook the noodles in boiling salted water for 5 minutes, add the peas and onion to the pan and cook for 3 more minutes.
• Drain then put into a large bowl. Add the crab, shrimp and water chestnuts.
• Mix together the mayonnaise, tomato juice and stock, pour into the bowl, season to taste and mix well.
• Transfer the mixture to an oven proof casserole.
• Mix together the cheese and almonds, sprinkle over the top of the casserole.
• Cook in a preheated oven 375 degrees for 35 to 40 minutes until topping is crisp and browned.
• *** if preparing this casserole in advance let the noodles stand until cold before adding the fish.

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.

SALMON NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees. Cook pasta in a large pot of salted boiling water 4 minutes less than instructed on pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.
• Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring, 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Combine pasta mixture, milk sauce, salmon, lemon zest, scallions, dill, and reserved pasta water in a bowl. Season with salt and pepper.
• Transfer to a 2 1/2-quart baking dish. Cover with parchment-lined foil; bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.