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."
 
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Ready In:
1hr 5mins
Ingredients:
16
Serves:
4
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ingredients

  • 34 lb bay scallops or 3/4 lb sea scallops, if large cut in half horizontally,put in boiling water for about 4 minutes or until opaque
  • 4 ounces canned crabmeat, membrance removed
  • 34 lb medium-sized prawns, shelled,tail off,put in boiling water for about 2 minutes or until they have just turned pink
  • SAUCE

  • 14 cup butter
  • 14 cup flour
  • salt & pepper
  • 13 12 ounces evaporated skim milk
  • 14 cup whole milk
  • 1 12 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 12 teaspoon onion powder
  • 12 cup cheddar cheese, grated
  • TOPPING

  • 3 teaspoons butter, melted
  • 14 cup dry breadcrumbs
  • 1 teaspoon dry parsley flakes
  • 2 tablespoons cheddar cheese, grated
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directions

  • 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.

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Reviews

  1. Bergy, this was very very rich, every one loved it but could only eat a spoonful, it was so rich. The next time I make it I would just use whole milk instead of the evapourated skim. It was an excellant dish for a Seafood feast buffet. Thank-you for a new dish added to our annual event. Dorothy
     
  2. Wonderful! I made this for my family at Christmas, instead of tradtional fare. I followed the recipe exactly, with the exception of instead of onion powder I used garlic salt. Everyone raved about this recipe. Delicious. Can't wait to make it again!
     
  3. This is a wonderful casserole. I used large sea scallops and cut them in half and medium sized shrimp. I also used half & half instead of evaporated milk. Since we are pasta lovers, I served it over broad noodles. There is a little left over, but not for long, I hid it away for my lunch.
     
  4. Bergy..loved this! Thank you sooo much. I did cut the scallops as you reccommended, and added a bit of stone ground mustard too!(just a personal favorite). Thanks again! Will make this again as soon as fresh scallops show themselves! Jill
     
  5. This was delicious. I had some frozen mixed seafood left over after making paella and wanted to do something different with it. This was very easy and I loved being able to assemble it ahead. Next time I think I will add a bit of garlic salt and increase the worcestershire a tiny bit... but that's my preference. Thanks for sharing.
     
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Tweaks

  1. Excellent dish, but I used 2% milk in place of both the evaporated and whole milk (it was still very rich, even with the substitution). I also used codfish in place of scallops (any firm fish will do), added about a half cup of diced leeks instead of the onion powder and tossed in 1 cup of peas. I'll be making this dish again!
     
  2. Wonderful seafood comfort food! I made the recipe as stated, adding whole grain mustard instead of the dijon, dehydrated minced onion for the onion powder, and adding a 10 oz pkg of frozen peas. i served it with crinkle cut carrots on the side. WONDERFUL. THANK YOU!
     
  3. Wonderful! I made this for my family at Christmas, instead of tradtional fare. I followed the recipe exactly, with the exception of instead of onion powder I used garlic salt. Everyone raved about this recipe. Delicious. Can't wait to make it again!
     

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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