Herbed Seafood Casserole Recipes

NB SEAFOOD CASSEROLE

Steps:

• In a slarge skillet, saute onions and celery in the 3 tbsp butteruntil soft. Add salt, pepper and garlic powder. Stir in flour.
• In a saucepan, bring milk just to a boil and mix into the sauteed mixture in the skillet.
• Add cheese is melted and sauce is slightly thickened.
• Add the cooked seafood; stir well.
• Pour into a casserole dish and sprinkle w/ paprika.
• Bake at 375 for 20-25 minutes or until lightly browning on top.

HERBED SEAFOOD CASSEROLE

Steps:

• Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer., Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish., Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer 2-3 minutes longer or just until shrimp turn pink and scallops are firm and opaque. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab., In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture., Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.

HERBED SEAFOOD CASSEROLE

Steps:

• In saucepan, combine rice with 2 cups (500 mL) salted water; bring to boil. Reduce heat to low, cover and simmer for 15 to 20 minutes or until tender and water is absorbed. Stir in egg and 2 tbsp (25 mL) of the parsley. Set aside. Meanwhile, in large skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, garlic, carrot and fennel, stirring occasionally, for 3 to 5 minutes or until softened. Stir in 1/2 tsp (2 mL) of the dill and 1/4 tsp (1 mL) each of the salt and pepper; transfer to large bowl. Wipe skillet clean. Pour in 2 cups (500 mL) water and bring to gentle simmer; poach scallops until just opaque, 1 to 3 minutes. Using slotted spoon, add scallops to bowl. Poach shrimp for about 3 minutes or until just firm and pink. Drain, reserving 1 cup (250 mL) liquid. Shell and devein shrimp; add to bowl. Chop crabmeat into bite size chunks; add to bowl. In same skillet, melt remaining butter over medium heat; whisk in flour and cook, whisking, for 2 minutes, without browning. Gradually whisk in reserved poaching liquid and milk; cook, stirring, for about 5 minutes or until thickened. Whisk in cream cheese, remaining dill, salt, pepper and thyme until cheese has melted. Stir into seafood mixture along with remaining parsley. Line bottom of greased 13 x 9 inch (3.5 L) baking dish with rice; spoon seafood mixture over top. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 2 weeks, then thawed in refrigerator for 48 hours. Let stand at room temperature for 30 minutes before continuing.) TOPPING: Mix bread crumbs with butter; sprinkle over casserole. Bake in 325°F (160°C) oven for 40 to 50 minutes or until heated through and topping is golden and crunchy. Garnish with chopped fresh parsley.