Seafood Bubbly Bake Recipes

SEAFOOD BAKE

Steps:

• Bring water, wine and dill to a boil.
• Add scallops; simmer 2 minutes.
• Add shrimp; simmer 3-4 minutes longer or until shrimp are opaque.
• Remove from heat.
• Put seafood in a shallow 1 1/2 Quart baking dish. Set aside; reserve liquid.
• Heat 1/4 C butter in skillet; saute mushrooms with chives or green onions.
• Stir in flour continue cooking 1 minute until bubbly.
• Stir in cream and 1 Cup of the reserved fish stock.
• Cook slowly until thick. Add salt and pepper if desired.
• Pour sauce over seafood.
• Mix cracker crumbs and the 3 T melted butter.
• Sprinkle cracker crumbs over the seafood.
• Bake at 400 for 15-20 minutes or until bubbly and lightly browned.

HADDOCK BUBBLY BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
• Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

SEAFOOD CASSEROLE

Steps:

• Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.

SEAFOOD BUBBLY BAKE

Steps:

• 1. Heat oven to 400°. Melt 4 tbsp. butter in a 4-qt. saucepan over medium-high heat. Add mushrooms, garlic, celery, bell pepper, and onion; cook, stirring occasionally, until soft, about 8 minutes. Add wine; cook until liquid is reduced by half, about 3 minutes. Add flour; cook, stirring until smooth, for 2 minutes. Whisk in milk and cream; bring to a boil. Reduce heat to medium; cook until slightly thickened, 3-4 minutes. Stir in lobster, haddock, scallops, lemon juice, mustard, salt, and pepper. Divide mixture evenly among six 6-oz. ramekins; place ramekins on a baking sheet and set aside. 2. Mix bread crumbs, cheese, and paprika in a bowl; sprinkle mixture evenly over each ramekin and dot with remaining butter. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with parsley, if you like.

BUBBLING FISH BAKE

Steps:

• In a small saucepan, saute mushrooms and onion in 1 tablespoon butter until tender. Whisk in water and homemade cream-style soup mix; bring to a boil, whisking frequently. Add the macaroni, salmon, 6 tablespoons cheese and milk., Pour into a greased 1-qt. baking dish. Melt remaining butter; stir in bread crumbs. Sprinkle over casserole. Top with remaining cheese. , Bake, uncovered, at 350° for 24-28 minutes or until golden brown and bubbly.

AMAZING SEAFOOD CASSEROLE BAKE

Steps:

• Set oven to 350 degrees.
• Grease/butter a large casserole dish, enough to hold the complete mixture, I use my large white Corning Ware dish for this.
• In a large saucepan, melt butter over low heat until melted.
• Add/whisk in flour, mustard, onion, garlic Worcestershire sauce, paprika, salt, pepper and tabasco sauce; whisk for 2 minutes.
• Carefully add in the half and half cream, whisking constantly until thickened, adjusting the salt to taste.
• Remove from heat and add/mix in the gruyere cheese until melted.
• Transfer the mixture into a large bowl.
• Add in the seafood and olives; mix until well combined.
• Transfer mixture to prepared casserole dish.
• Brush the top of the casserole with lemon juice.
• Sprinkle grated Parmesan cheese on top.
• At this point the casserole may be refigerated, and baked later.
• Bake for about 30 minutes, or until hot and bubbly.