Rich And Creamy Seafood Casserole Recipes

CREAMY SEAFOOD CASSEROLE

Steps:

• Place fish and shrimp in a greased 11x7-in. baking dish. Combine soup and milk; pour over seafood. Combine the cracker crumbs, cheese, paprika and butter; sprinkle over top., Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink.

CREAMY SEAFOOD STEW

Steps:

• Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
• Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
• Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.

CREAMY SEAFOOD CASSEROLE

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.

RICH AND CREAMY SEAFOOD CASSEROLE

Steps:

• Salad dressing:.
• Stir first 4 ingredients together well in small saucepan. Mix in part of milk until smooth. Mix in rest of milk and vinegar. Heat and stir until it boils and thickens. Once cooled keep in container. Store in refrigerator. Makes 1 and 1/4 cups or 275 ml.
• Cook scallops in boiling water for 5 minutes. Drain and add to seafood in casserole dish. Remove tails from shrimp ring and add to dish.
• If mushrooms are dried, cover with water and soak for 10 minutes then drain.
• Mix flour and salt and stir in milk. Add 1/2 cup of Salad Dressing, curry, Worcestershire sauce, onion flakes, pepper, grated cheese and mushrooms. Let mixture boil and thicken.
• Add mixture to seafood, stir and cover with breadcrumbs. Bake in oven at 350°F (175°C) for 45 minutes.

SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY

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!