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.
BY THE SEA CASSEROLE
This is another recipe I got out of a cooking for kids cookbook. My daughter likes it b/c it has goldfish crackers in it. I think it is a little bland but being that the recipe is for kids, that's to be expected. You could spice it up if you wanted.
Provided by Zaney1
Categories Tuna
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, combine vegetables and tuna.
- Mix in rice, soup and milk.
- Put mixture in a microwave safe 1 1/2 quart dish.
- Cover and microwave on high for 6 minutes.
- Stir.
- Recover and microwave 6-8 minutes more or til rice is tender.
- Stir casserole and sprinkle with crackers.
Nutrition Facts : Calories 300.6, Fat 8.6, SaturatedFat 3, Cholesterol 36.4, Sodium 761.8, Carbohydrate 35.7, Fiber 4.2, Sugar 0.7, Protein 20.4
SEAFOOD CASSEROLE FOR 2
I prepared us a special seafood meal for 2. It is very easy to add more and make it for as many as you want. I served with roasted potatoes, green beans.
Provided by Sageca
Categories Canadian
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, saute onions,celery,mushroom and garlic in the oil until softened.
- Add salt, pepper and old Bay Seasoning.
- Whisk in the flour.
- Slowly stir milk into the sauteed mixture.
- Add cheese.
- Add the cooked seafood; stir well.
- Add parlsey and basil.
- Pour into a casserole dish.
- Bake at 375* for 30 minutes.
- Can be prepared ahead of time and baked before serving.
Nutrition Facts : Calories 411, Fat 20.7, SaturatedFat 5.9, Cholesterol 90.3, Sodium 1503, Carbohydrate 25, Fiber 2.2, Sugar 13.5, Protein 31.6
CREAMY SEAFOOD CASSEROLE
Rich and flavorful with shrimp and scallops. Served with rice. This dish will wow your guests when you entertain. From Southern Living.
Provided by PalatablePastime
Categories Weeknight
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, place wine, onion, parsley, 1 tbsp of the butter, and the salt.
- Bring to a boil.
- Add seafood and cook until shrimp turn pink, about 3 minutes.
- Drain shrimp, and reserve 2/3 cup of broth.
- Place remaining butter in pan and add flour and cook 1 minute, stirring.
- Add half and half gradually, stirring constantly, until mixture thickens.
- Add Swiss and stir until cheese melts.
- Add lemon juice and lemon-pepper seasoning to reserved broth and stir into sauce gradually.
- Add shrimp and mushrooms to pan.
- Place mixture into a large buttered casserole dish.
- Cover with foil or a lid and bake at 350°F for 40 minutes.
- Mix breadcrumbs with melted butter, Parmesan and almonds.
- Sprinkle mixture evenly over the casserole and bake 10 minutes more.
- Allow to stand 10 minutes before serving.
- Serve with steamed rice.
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
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.
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