Christmas Seafood Casserole Recipes
SEAFOOD CASSEROLE FOR CHRISTMAS EVE FROM THE FARMHOUSE
Getting the kids ready and out the door in time for the traditional Lutheran church's Christmas Eve Children's Worship Service is made MUCH easier with this recipe on hand. Get things ready ahead of time, make a loaf of garlicky French bread, and before the little whipper-snappers have time to realize what's happened, you've eaten a healthy AND festive supper, AND are STILL out-the-door in time for church to hear the story and sing the carols of the Birth of Our Savior! Those lovely ladies at Gooseberry Patch take the credit for coming up with this one.
Provided by Debber
Categories One Dish Meal
Time 1h
Yield 1 13x9 pan, 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter over medium-high heat; saute green pepper, onion, and celery until tender (5 minutes?); stir in mushrooms.
- Sprinkle flour over veggies, stir and cook for ONE minute; add garlic and remaining Roux ingredients.
- Whisk in the Sauce ingredients; cook for ONE minute, until thickened.
- Preheat oven to 350; grease a 13x9 pan.
- Combine remaining Main Thing ingredients in the cake pan, pour sauce over and toss lightly to coat.
- Combine Topping ingredients in a small bowl, sprinkle evenly over the casserole.
- Bake, uncovered for 30 minutes until bubbly.
- At the last 15 minutes, pop in a loaf of sliced and garlicky-buttered French bread (wrapped in foil for optimum delicious-ness).
Nutrition Facts : Calories 584.2, Fat 29.4, SaturatedFat 16.5, Cholesterol 301.4, Sodium 1591.5, Carbohydrate 39, Fiber 2.9, Sugar 4.3, Protein 40.9
MARITIME (CANADA) SEAFOOD CASSEROLE
This is a seafood casserole recipe that we often make at Christmas or New Year's. We live in on the east coast of Canada so we have good access to seafood. You can change the quantities or types of seafood used. I usually don't use the crab meat, but increase the amount of lobster and shrimp I use. You can use haddock or salmon in it also. I usually use whatever I have on hand. The important thing is to use approximately the same volume of fish as stated in the recipe. I usually serve it over the flaky pastry shells, but you can also serve it in crepes or just by itself on the plate.
Provided by Chef burnt toast
Categories Canadian
Time 1h10m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes).
- Using slotted spoon transfer vegetables to a large bowl.
- In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes).
- Add shrimp and cook about 4 minutes.
- Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly.
- Place all seafood into large bowl.
- In large saucepan, melt butter over medium heat.
- Add flour and cook, stir for 2 minutes.
- Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly.
- Stir in cheese until melted.
- Add seafood, season with salt and pepper.
- Transfer into 3.5 L casserole dish.
- Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe.
- Spread topping over casserole.
- You can refrigerate the casserole at this point for up to 8 hours, or
- Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.
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