By The Sea Casserole Recipes

SEA TO SEA CASSEROLE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Lightly mix together the cooked shell pasta, tuna, cottage cheese, sour cream, mayonnaise, Dijon mustard, olives, artichoke hearts, green onion, white wine, and Cheddar cheese in the prepared casserole dish. Cover with a lid or aluminum foil.
• Bake in the preheated oven until bubbling, about 45 minutes; remove cover and bake until browned, about 15 more minutes.

SEASHELL CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a large casserole dish with cooking spray.
• (I have a 4 quart casserole dish I use for this.) In a large skillet, brown together ground beef and onion; drain grease and return to pan.
• Add tomato sauce, mushroom soup, 1/2 cup of the cheese, salt, pepper, and garlic.
• Simmer uncovered.
• While meat mixture is simmering, cook the pasta according to package directions.
• Combine the pasta and the meat mixture together in the casserole dish; mix well.
• Sprinkle remaining cheese on top.
• Bake for 20 minutes or until cheese is bubbly.

SEVEN SEAS CASSEROLE

Steps:

• Mix soup and milk in saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and sherry.
• Turn into a buttered 2-quart casserole dish.
• Bake at 375 degrees for 25-30 minutes.
• remove from oven and top with slices of cheese; sprinkle with paprika.
• Return to oven for an additional 5 minutes, or until cheese melts.
• Remove from oven, and let rest for about 10 minutes before serving.
• Helpful Tips: I like to put the onion in with the rice while the rice is cooking. Also, be sure to use the designated small-sized shrimp, or bay scallops or other bite-sized seafood in this dish---DO NOT use large or jumbo shrimp or sea scallops unless you cut them up--- as you want a morsel of yummy seafood in every bite!

SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
• Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
• In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
• In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
• Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
• Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
• In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
• Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
• Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
• Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
• Top with chives and serve with lemon wedges.
• Enjoy!