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.
NUMBER 400, SEAFOOD CASSEROLE
This is number 400 recipe that I have posted.I hope you seafood lovers will enjoy it. It's relative easy to make a bit expensive but every once in a while it feels good to splurge.
Provided by Bergy
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To Make Sauce-------------------------.
- Melt butter in a saucepan, mix in flour, salt& pepper.
- Stir in both the canned and whole milk, do this gradually so you do not get any lumps.
- Add worcestershire sauce,mustard and onion powder.
- Heat, stirring until it boils and thickens.
- Add cheese, stir until melted and set aside.
- Drain seafood well and add to the sauce.
- Turn into an ungreased 2 quart casserole dish.
- TOPPING-------------------------8r .
- Stir crumbs and parsley into the 3 tsp melted butter.
- Sprinkle over top.
- Sprinkle the 2 tbsp cheese over the crumbs.
- Bake uncovered 350f oven for about 25 minutes or until hot.
- You can do this dish ahead of time, just leave off the topping until the last minute and then pop into the oven about 30 minutes before serving.
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.
ISABELLE'S SEAFOOD CASSEROLE
Isabelle's seafood casserole that she makes every year for Denis' birthday.
Provided by Shawn Harquail
Time 45m
Yield 10
Number Of Ingredients 13
Steps:
- Melt 3 tablespoons butter in a large Dutch oven over medium heat; stir in celery and onion. Cook and stir until translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl. Leave grease in the Dutch oven.
- At the same time, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops to the hot skillet in a single layer without crowding. Cook until golden brown and sizzling and opaque all the way through, about 2 minutes per side. Remove from heat.
- Add flour to the Dutch oven; whisk over medium-low heat until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk milk into the flour mixture, and bring to a gentle boil. Add Cheddar cheese and remaining 1/2 cup butter. Incorporate celery-onion mixture and simmer until thickened, 5 to 10 minutes.
- While the mixture is simmering, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Stir scallops, shrimp, lobster, and crabmeat into the Dutch oven, then pour into a 9x13-inch baking dish.
- Broil in the preheated oven until browned on top, 2 to 3 minutes.
Nutrition Facts : Calories 560.8 calories, Carbohydrate 20.2 g, Cholesterol 223.5 mg, Fat 32.5 g, Fiber 1.3 g, Protein 46 g, SaturatedFat 19.9 g, Sodium 1086.1 mg, Sugar 7.9 g
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.
BAKED SEAFOOD CASSEROLE
This dish is served in many restaurants in New England. You can use lobster, any type of fish you wish or no fish at all. It is very versatile.
Provided by quotFoodThe Way To
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a well-buttered 9"x13" baking dish, layer seafood in the order listed; cover with cheese. Mix together the Ritz cracker crumbs, butter, Worcestershire sauce and garlic powder; spread over the cheese, covering top.
- Bake uncovered at 350 degrees for 45 minutes. Serve the casserole with a wedge of lemon.
NB SEAFOOD CASSEROLE
Make and share this Nb Seafood Casserole recipe from Food.com.
Provided by Parsley
Categories Canadian
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 577, Fat 30.7, SaturatedFat 18.8, Cholesterol 212.7, Sodium 1154.9, Carbohydrate 24.5, Fiber 1.6, Sugar 2.8, Protein 49.5
DAISY'S SEAFOOD CASSEROLE
A creamy seafood casserole with a mashed potato topping. I couldn't find a recipe that had what I wanted so I invented this as I went. There were no leftovers.
Provided by DaisyK3
Categories < 4 Hours
Time 1h30m
Yield 1 large casserole, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook and mash enough potatoes to make about 4 cups. Add about 2 tablespoons butter, 1/2 cup milk and 1 cup cheddar cheese while potatoes are hot. Set aside.
- Heat oven to 350°F.
- Melt 2 tablespoons butter in a large frying pan.
- Add diced green onions, garlic and mushrooms and saute on med./low heat until onions and mushrooms are cooked through.
- Add the other 2 tablespoons butter to pan and melt.
- When it has melted add the 2 tablespoons flour and stir the flour into the mushrooms and green onions.
- Add the cup of milk and stir until the milk starts to thicken.
- Add the 1/2 cup of wine and keep stirring.
- Add the worcestershire sauce, lemon juice and salt and pepper.
- Add the parsely and stir.
- Pour seafood mix into a deep casserole dish and top with the mashed potatoes around the edges of the dish leaving a space in the centre uncovered.
- Sprinkle potatoes with paprika.
- Bake for 45 minute to a hour until centre is bubbling.
- Remove from oven and serve.
- A nice garden salad with a raspberry vinigrette dressing goes well with this dish.
Nutrition Facts : Calories 484.7, Fat 24.5, SaturatedFat 15.2, Cholesterol 72.9, Sodium 944.6, Carbohydrate 47.5, Fiber 4.3, Sugar 4.8, Protein 14.8
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
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