Seafood Potato And Cheese Casserole Recipes

CHEESE POTATO CASSEROLE

Steps:

• In a large saucepan, melt 4 tablespoons butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Stir in the cheeses until melted. Add potatoes; stir gently to coat. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with lemon juice., In a small skillet, melt the remaining butter. Add bread crumbs; cook and stir over medium heat until lightly browned. Sprinkle over potato mixture. Bake, uncovered, at 350° for 40-45 minutes or until hot and bubbly.

SHRIMP CRAB AND POTATO CASSEROLE

Steps:

• 1. In a pot with a spoon full of salt, and 1/2 tsp liquid crab boil, cook the potatoes until done. Let cool enough to handle and peel then chop into 3/4" to 1" pieces.
• 2. Put potatoes, mushrooms, green onions into a deep baking pan and sprinkle with Creole seasoning. Set aside.
• 3. In a medium bowl add cream cheese, sour cream, shrimp soup, cheddar cheese and mix until well blended. Set aside.
• 4. In a large and deep skillet, or Dutch oven melt together the butter and olive oil over high heat.
• 5. A handful at a time, begin dropping in the shrimp - don't over crowd the pan. Stir and saute them only until they turn pink - *DON'T let them render out their juices.
• 6. As soon as they loose their gray color, take a strainer spoon and remove them temporarily to a bowl and set aside. Continue until all shrimp are done.
• 7. Reduce heat to medium and add the onions, celery, carrots, bell pepper and sausage (broken into small pieces). Once vegetables start to soften add garlic and saute until vegetables are soft and thoroughly wilted. When sausage is cooked, spoon out some of the rendered grease and discard.
• 8. Reduce heat to medium low and add the shrimp to the vegetables and mix well. Begin folding in the cream cheese mixture along with enough half & half to keep the mixture fairly liquid. Taste and add salt & white pepper to taste. The potatoes will absorb the liquid while baking.
• 9. Pour this mixture over the potatoes in the baking pan, and gently work it into the potato & mushrooms until blended.
• 10. Evenly layer the lump crabmeat over the potato mixture and gently press it down into the mixture, being careful not to break up the lumps.
• 11. Spread the Parmesan or Gouda over the mixture then sprinkle the crushed potato chips over the cheese.
• 12. Bake at 350* F, on middle rack, until the sides are hot and bubbly and the cheese is light brown and crusty, 45 minutes. Garnish with fresh minced parsley. Ahhhhh, C'est ci bon!

SEAFOOD, POTATO AND CHEESE CASSEROLE

Steps:

• Cook bacon until crisp, chop and set aside.
• Preheat oven to 375°F.
• Cut Potatoes into bite size pieces or about .5 ounces each.
• Place in a large casserole dish, season with salt, pepper and Cajun seasoning.
• Pour ½ stick of melted butter over potatoes and mix to coat.
• Bake for 50 minutes or until the potatoes are fork tender and beginning to brown.
• When the potatoes are almost done, Use a large deep skillet and add 1 stick butter, the onions, bell pepper and celery.
• Simmer for about 8 minutes until onions begin to clear.
• Add the garlic, simmer 1 minute.
• Add the lemon juice, tarragon vinegar and the shrimp.
• Season with salt, pepper and Essence or cayenne.
• Cook shrimp until just done, about three minutes.
• Add the cream cheese and sour cream, when it has liquefied add the crab meat, and stir gently to mix well.
• When the mixture is hot, pour it over the top of the potatoes in the casserole dish and smooth it out.
• Sprinkle the top with the parmesan, the chopped bacon, and spread the cheddar cheese out evenly on top.
• Bake until the cheese has melted and serve immediately garnished with chopped green onions and a few dashes of Essence.

SHRIMP AND DICED POTATO CASSEROLE

Steps:

• Put the sun dried tomatoes in a bowl with 1 cup of hot water. Let them sit for 30 minutes to plump and soften.
• Zest and juice the lemons and finely chop the cilantro.
• Cut the frozen shrimp into ½ inch pieces. Combine in a bowl with lemon juice, zest and cilantro. Cover with plastic wrap and set in a bowl of hot water to thaw while marinating. Stir occasionally.
• Over a hot stove burner roast the red bell peppers until the skins are blackened. Wrap in plastic wrap and let cool.
• To make the cream sauce, melt the butter or ghee in a heavy bottomed sauce pan. Add the flour and stir until flour is cooked, but not brown, about 2 minutes. Add the hot milk, stirring constantly.Bring the cream sauce to a boil. Add salt and pepper to taste and grate nutmeg into sauce. Simmer for 2 -3 minutes until sauce thickens.
• Thoroughly drain the shrimp and reserve the marinade. Combine the Simply Potatoes Diced Potatoes with Onions, the marinated shrimp, salt, cayenne pepper, and cream sauce. Mix well. Cover with plastic wrap and refrigerate until chilled.
• Preheat oven to 350°F.
• Peel the peppers and remove the seeds and ribs. Roughly chop the peppers and the tomatoes and put in a food processor. Process until smooth. Add the liquid the tomatoes were soaked in along with ¼ cup of the reserved marinade and season with salt, pepper and red pepper flakes. Let boil to thicken the sauce. Remove from heat and add the butter. Swirl to melt and incorporate. Adjust seasoning to taste. Keep warm until needed for service.
• Oil an 8" X 12" casserole and fill with the shrimp and potato mixture. Coat with Panko bread crumbs.
• Bake on the middle rack at 350°F for 45 minutes. Broil for 3 minutes to toast bread crumbs. Serve on a warm platter in a ring of Roasted Red Pepper/Sundried Tomato Sauce. Garnish with a few leaves of cilantro.

DAISY'S SEAFOOD CASSEROLE

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.