Seafood Trio - Pat's Recipe

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Seafood Trio - Pat's recipe

Beth M.

By
@BakinTime

This is a wonderful creamy fish casserole, for a cold winter supper, and it's special enough for a buffet table at a party!
Using sea scallops cut in half or quartered are fine for this dish; add cooked shrimp, and a fillet of fresh codfish, along with the other ingredients for a taste sensation.
Pat Cudmore of Cape Cod shared this with me, and I served it at a rehearsal dinner for my son's friends and family the night before his wedding.


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Serves:

12-15

Prep:

40 Min

Cook:

30 Min

Ingredients

1 1/2 c
shredded american cheese, or other mild cheese
3 can(s)
cream of mushroom soup
1/2 c
light cream
1/4 c
dry sherry
1 tsp
worcestershire sauce
1/2 c
chopped green or red bell pepper
1/2 c
chopped onion
2 c
cooked pasta, i used bowties
1 lb
cooked shrimp
1 lb
raw scallops, if large cut into quarters
1 c
small mushrooms, white button, or sliced
1 Tbsp
lemon juice
2 Tbsp
fresh parsley, minced
1 pinch
garlic powder, or 1 clove minced and sauteed
1
fillet of codfish, uncooked, cut into bite-sized pieces
4 Tbsp
butter for sauteing.

Directions Step-By-Step

1
Preheat oven to 350 degrees. Butter a large casserole,about three quart-size or 9"X12" baking dish.
2
Shred the cheese; chop the bell pepper; chop the onion; boil water for the bowtie pasta and cook pasta.
3
Saute the peppers and onions in 2 Tbs.butter until soft,add the minced garlic if using fresh garlic. Cook the mushrooms in 2 Tbs.butter until slightly soft. Mix peppers,onions, mushrooms and parsley.
4
Heat soup and add cheese and stir to melt cheese, add lemon juice, worcestershire sauce, cream, dry mustard and sherry.
5
Mix remaining ingredients-shrimp,scallops,codfish, and peppers/onion/mushroom mixture. Pour into casserole, and bake until hot about 30 minutes.