Seafood Casserole
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
- Servings: 8
- 2 lbs scallops or 2 lbs lobsters or 2 lbs shrimp or 2 lbs haddock or 2 lbs crab or 2 lbs cod or 2 lbs salmon
- 2 chicken bouillon cubes
- 6 tablespoons butter
- 6 tablespoons flour
- 1 cup cream (i use cereal cream)
- 2 egg yolks
- 1 cup grated cheddar cheese
- 1 cup mushroom (sliced)
- 1 tablespoon butter
- 1/8 teaspoon worcestershire sauce
- 1 pinch cayenne pepper
- 3 cups breadcrumbs
- 2 tablespoons melted butter
Recipe
- 1 bring 2 cups of water to a boil. add raw fish and simmer 3 or 4 minutes. (longer if frozen).
- 2 remove fish.
- 3 dissolve chicken bouillon cubes in the cooking liquid. pour into a two cup measure including any liquid from canned shellfish.
- 4 in a sauce pan, heat butter, stir in the flour and cook several minutes.
- 5 gradually beat in the 2 cups of hot liquid. continue to stir and cook until sauce thickens.
- 6 add cheddar cheese, cook and stir until well blended.
- 7 remove from heat.
- 8 combine egg yolks and cream, beat with a fork and add slowly to the sauce while stirring vigorously.
- 9 wash and slice mushrooms, cook in 1 tbsp butter.
- 10 add the mushrooms, worchestershire sauce, cayenne pepper and shellfish to the sauce. taste carefully and add salt if required.
- 11 preheat oven to 450.
- 12 pour mixture into 1 1/2 quart lightly greased casserole or individual scallop shells.
- 13 toss bread cubes in melted butter and sprinkle over top.
- 14 bake in the oven until bread cubes are golden. approx 15 minute.
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