Seafood Casserole For Those Who Dont Like Seafood Recipes

SEAFOOD CASSEROLE

Steps:

• Par boil the scallops for 3-5 minutes in water, drain and set aside.
• Par boil the haddock in water about 5 minutes, drain reserving 2/3 cup of cooking liquid. Flake haddock into large pieces and set aside.
• Mix melted margarine with crushed Ritz Crackers and set aside.
• Combine cooked scallops, haddock, clams and onion.
• Using one half of the crumb mixture, combine with the fish. Season lightly with salt and pepper if you wish.
• Combine thawed soup and haddock juice, mix with fish and taste for seasoning.
• Put in a 2 quart casserole. Casserole can be put in the refrigerator at this time and baked later.
• Before baking, cover top with remaining crumb mixture.
• Bake at 350 degrees for 40 minutes.

SEAFOOD CASSEROLE *FOR THOSE WHO DON'T LIKE SEAFOOD*

Steps:

• Set oven to 375 degrees.
• Prepare rice according to directions.
• Meanwhile, in a large bowl combine seafood, onion, broccoli, celery, orange/yellow pepper, and carrots.
• In a small bowl, mix together mayonnaise, milk or half and half, cream of celery soup, worcestershire sauce, onion powder, salt, and pepper.
• Combine mayonnaise mixture with seafood/vegetable combination.
• Add rice and stir.
• Spread contents into greased 9x13 dish.
• Top with cheddar cheese, then breadcrumbs or crushed crackers.
• Bake uncovered for 40-45 minutes.

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 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!