Three-in-one Seafood casserole

Three-in-one Seafood Casserole Recipe

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June Regan


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


★★★★★ 1 vote

30 Min
20 Min
Stove Top


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1 Tbsp
minced parsley
1 tsp
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
1 c
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

How to Make Three-in-one Seafood casserole


  • 1Combine 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.
  • 2To 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.
  • 3In 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.

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About Three-in-one Seafood casserole

Main Ingredient: Seafood
Regional Style: American

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