Three-in-one Seafood Casserole Recipe

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Three-in-one Seafood casserole

June Regan

By
@mjunereg

Helen Dollaghan's Dishes, published 1980 Denver Post..
I made extra sauce and did serve with pasta or rice.


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 Tbsp
minced parsley
1 tsp
salt
1 lb
uncooked scallops/thaw if frozen
1/2 c
butter (one stick)
2 tsp
lemon juice, fresh
1- 3 oz can(s)
sliced mushrooms//reserve liquid
4 Tbsp
flour
1 c
half-and-half
1 c
grated cheddar cheese
1/2 lb
shrimp/cooked, peeled, deveined
1/2 lb
flaked crab or lobster
1 c
dry white wine
1 small
thinly sliced onion

Directions Step-By-Step

1
Combine wine, onion, salt and scallops in large saucepan. Bring to a gentle bubbling (not boiling) point. Reduce heat and simmer, just till scallops are done. Remove scallops from pan, cut in half if large pieces.
2
To the liquid in pan, add 2 Tablespoons of butter, lemon juice and liquid from mushrooms. Heat till butter melts. Add enough water to make this 2 cups.
3
In another saucepan, melt remaining butter. Add flour. Stir a few minutes over moderate heat. Gradually add wine mixture and half and half. Cookk, stiring, over moderate heat till thickened. Add cheese, stirring until cheese melts. Add scallops, mushrrom, shrimp and crab. Heat through. Serve in casserole.

About this Recipe

Main Ingredient: Seafood
Regional Style: American