Seafood And Cheese Brunch Bake Recipes

SEAFOOD AND CHEESE BRUNCH BAKE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large skillet, melt butter over medium heat. Cook mushrooms and onions in butter 5 to 7 minutes or until tender, stirring frequently. Add shrimp; cook until shrimp turn pink, stirring occasionally.
• Spread 3 slices bread with pesto. Top each with 1 plain bread slice, pressing firmly together. Cut sandwiches into 1/2-inch cubes. Layer half of bread cubes in baking dish. Sprinkle with half of the cheese. Top with all of the mushroom mixture, crabmeat and artichoke hearts. Top with remaining half of bread cubes and cheese.
• In large bowl, beat eggs. Beat in milk, salt and ground red pepper. Pour over bread, pushing bread into milk mixture to moisten completely. Cover; refrigerate 8 hours or overnight.
• Heat oven to 350°F. Uncover baking dish; bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. To serve, cut into squares. Garnish with thyme.

MAKE-AHEAD SHRIMP AND CHEESE BRUNCH CASSEROLE

Steps:

• Butter an 8x8-inch casserole dish.
• Use remaining butter to lightly butter bread. Cut each slice in half diagonally. Arrange 1/2 of the bread in the prepared dish. Sprinkle with half of the Swiss cheese, 1/2 of the green onions, 1/2 of the parsley, and 1/2 of the shrimp, in that order. Top with remaining bread and sprinkle with remaining cheese, onions, parsley, and shrimp.
• Beat milk, sour cream, eggs, Dijon mustard, and salt together in a bowl. Pour over casserole, cover, and refrigerate for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake casserole in the preheated oven until puffed and golden, 30 to 40 minutes. Let sit for 5 minutes. Cut into squares and serve.

CHEESE & CRAB BRUNCH BAKE

Steps:

• Spread mustard over bottom half of muffins. Place in a greased 13x9-in. baking dish. Top with crab, lemon juice and zest. Sprinkle with cheddar cheese. Top with muffin tops; set aside., In a large bowl, whisk eggs, cream, milk, mayonnaise, salt, cayenne and pepper. Pour over muffins; sprinkle with Swiss cheese, Parmesan cheese, onions and peppers. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake 30 minutes. Uncover; bake until set, 20-25 minutes longer. Let stand 5 minutes before serving. If desired, top with additional chopped green onions.

SEAFOOD PASTA BAKE RECIPE - (3.7/5)

Steps:

• Cook pasta according to directions. Meanwhile, melt the butter in a large skillet and drizzle in some olive oil. Cook the shallot until tender. Deglaze the pan with the wine and cook a couple of minutes to reduce. Add in the shrimp, crabmeat, parsley, and garlic and cook until the shrimp is pink and done, about 3-4 minutes. Season with a bit of salt and pepper. Squeeze the lemon over the seafood and remove from the heat. For the Alfredo sauce, melt the butter in a saucepot. Add in the cream and garlic and bring to a boil. Remove from the heat and whisk in the Parmesan cheese, a little at a time, until completely melted and the sauce is thickened. Preheat the broiler. Mix the seafood and the sauce with the pasta. Spread this into a casserole pan and sprinkle the Mozzarella all over the top. Broil for a couple of minutes to melt and brown the cheese.

GOLDEN SHRIMP BRUNCH CASSEROLE

Steps:

• In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11x7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top. , Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

DECADENT SEAFOOD BAKED MACARONI AND CHEESE

Steps:

• Preheat your oven to 375 degrees Farenheit.
• Remove the crusts from 8-10 slices of fresh white bread (or french bread) and tear apart. Place the torn pieces into a large plastic ziplock bag. Melt 6 Tbsp of Butter in a small saucepan and pour half of the melted butter over the bread. Seal the bag and toss the bread until well coated. Set aside.
• In a large pot, bring 6 cups of water to a boil and add a pinch of salt.
• While the water comes to a boil, take the remaining melted butter and brush with a pastry brush into a 3 Quart baking dish (or a disposable aluminium turkey roasting pan - for easy cleanup and transport). (Also, if you don't have a pastry brush, you can use a paper towel dipped in the butter to coat the pan). Set aside.
• In another large pot on medium heat, melt 6 Tbsp butter and, once melted, add 1/2 cup all purpose flour. Whisk together to make a rue. Slowly pour in the warm milk and whisk constantly until all the milk is added and the sauce thickens and begins to bubble. Remove from heat.
• Add the olive oil to the boiling water and stir in the pasta. Follow cooking instructions on the package for cook time or until the pasta is al-dente (firm, but not hard). Pour the pasta into a colander and rinse with cold running water and allow to drain.
• Add 1/2 tsp Sea Salt, White Pepper, Nutmeg, Tarragon, Cayenne Pepper, Gruyere, Cheddar and Pecorino cheeses to the sauce mixture and stir until the cheese melts.
• In a large bowl, combine the drained pasta and cheese sauce and pour into the buttered baking dish. Combine lobster, sea scallops and cooked bacon. Sprinkle the bread pieces over the top and place in the oven.
• Bake for 30 minutes or until the top is golden brown and the cheese bubbles.

BRUNCH CASSEROLE

Steps:

• Heat oven to 350ºF.
• Unroll dough onto bottom of 13x9-inch baking dish; press to evenly cover bottom of dish, firmly pressing perforations and seams together to seal. Top with ham.
• Whisk eggs, milk and pepper until blended; pour over ham. Top with cheeses.
• Bake 25 min. or until center is set.

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.

THREE-CHEESE BRUNCH BAKE

Steps:

• Heat oven to 350°F.
• Spread half the bread cubes onto bottom of 13x9-inch baking dish. Top with half each of the onions, bacon, cheddar and mozzarella; cover with cottage cheese. Repeat layers of bread, onions, bacon, cheddar and mozzarella; set aside.
• Beat remaining ingredients with whisk until blended; pour over ingredients in baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 min.
• Bake 50 min. to 1 hour or until center is set and top is golden brown.

JANET'S SEAFOOD CASSEROLE RECIPE - (3.8/5)

Steps:

• Directions Combine wine, butter, parsley, salt and onion in a Dutch oven; bring to a boil. Add shrimp and scallops, and cook 3 to 5 minutes. Drain, reserving 2/3 cup liquid. Melt butter in Dutch oven over low heat; add flour, stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in Swiss cheese. Gradually stir in reserved liquid, lemon juice, and pepper; add shrimp mixture, crab and mushrooms. Spoon into a lightly greased 11 x 7 x 11 inch baking dish. Combine breadcrumbs and Parmesan cheese, and sprinkle over casserole. Bake an additional 5 minutes.

CHEESY SEAFOOD BAKE

Steps:

• Boil the potato slices for 10 mins then drain, tip into a bowl and gently mix in the milk and half the cheese. Don't worry if the potatoes break up a little.
• Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Stir in the pepper and cook for 5 mins more. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, basil and garlic. Lay the cod fillets on top, then cover and cook for 6-8 mins until the cod flakes when tested. Heat the grill to high.
• Take off the heat, stir in the prawns and tip into a shallow baking dish, breaking up the cod into large chunks. Cover with the potatoes and sprinkle with the remaining cheese. Grill until golden. While it's grilling, steam or boil the broccoli to serve with the bake.