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.