Isabelles Seafood Casserole Recipes

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CAPE COD SEAFOOD CASSEROLE RECIPE



Cape Cod Seafood Casserole Recipe image

This easy seafood casserole recipe is a family favorite.

Provided by Ellen Christian

Categories     Entree

Time 1h5m

Number Of Ingredients 11

8 ounces thin egg noodles
1/2 cup butter divided
1 lb mushrooms, sliced
2 lbs shrimp, peeled and deveined
2 lbs bay scallops, trimmed
6 tbsp all purpose flour
1/2 tsp salt
1/8 tsp black pepper
4 cups of milk
2 cups shredded sharp cheddar cheese
1/2 tsp paprika

Steps:

  • In a large pot of boiling water, cook noodles according to package directions until just tender.
  • Drain and transfer to 12 cup casserole dish.
  • Meanwhile, in a large skillet, melt 2 tbsp of butter over medium-high heat.
  • Saute mushrooms for 5 to 7 minutes or until tender.
  • Spread over noodles, along with shrimp and scallops.
  • In a small sauce pan, melt remaining butter over medium heat. Whisk in flour, salt and pepper. Cook, stirring constantly for about 2 minutes or until smooth.
  • Gradually whisk in milk and cook, stirring constantly, until thickened. Pour over noodle mixture and sprinkle with cheese.
  • Cover and bake in preheated (350F) oven for 40 to 45 minutes or until hot and bubbly.
  • Remove from oven and preheat broiler. Uncover casserole, sprinkle with paprika and broil for 3 to 5 minutes or until top is golden brown.

Nutrition Facts : Calories 979 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 521 milligrams cholesterol, Fat 49 grams fat, Fiber 2 grams fiber, Protein 94 grams protein, SaturatedFat 28 grams saturated fat, ServingSize 1 cup, Sodium 3331 grams sodium, Sugar 2 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

SHRIMP AND CRABMEAT SEAFOOD CASSEROLE



Shrimp and Crabmeat Seafood Casserole image

Try this easy seafood casserole made with shrimp, crab, lobster, Parmesan cheese, wine, and a seasoned white sauce.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 36m

Yield 4

Number Of Ingredients 14

5 tablespoons butter, divided
4 ounces mushrooms, sliced
12 to 16 ounces shrimp, cooked and cut into small pieces
8 ounces lobster meat, cooked
4 ounces crabmeat, cooked
1/4 cup flour
2 cups milk
Dash salt, or to taste
Dash pepper, or to taste
1/4 teaspoon paprika
1 to 2 teaspoons chives, snipped
1 to 2 teaspoons parsley, finely chopped
2 tablespoons dry white wine, or sherry
2 to 4 tablespoons Parmesan cheese

Steps:

  • Gather the ingredients.
  • Heat the oven to 350 F. Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.
  • Use a small piece of the reserved butter to grease a 1 1/2-quart casserole , then combine in it the shrimp, lobster, and crabmeat. Add the cooked mushrooms on top.
  • Add the remaining butter to a saucepan and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.
  • Gradually add the milk, stirring constantly. Continue to cook and stir over low heat until the sauce is thickened and bubbly. Stir in the salt, pepper, paprika, chives, parsley, and wine.
  • Gently pour the sauce into the seafood mixture and mix well. Sprinkle with the parmesan cheese.
  • Bake the casserole in the preheated oven for 20 minutes.
  • Turn on the broiler for a minute to achieve a brown and attractive top.
  • Serve immediately and enjoy.

Nutrition Facts : Calories 492 kcal, Carbohydrate 18 g, Cholesterol 370 mg, Fiber 1 g, Protein 53 g, SaturatedFat 12 g, Sodium 1544 mg, Sugar 7 g, Fat 22 g, ServingSize Serves 4, UnsaturatedFat 0 g

SEAFOOD CASSEROLE FOR 2



Seafood Casserole for 2 image

I prepared us a special seafood meal for 2. It is very easy to add more and make it for as many as you want. I served with roasted potatoes, green beans.

Provided by Sageca

Categories     Canadian

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17

1 medium onion, chopped
2 celery ribs, chopped
1 cup mushroom, sliced
2 garlic cloves, crushed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Old Bay Seasoning
2 tablespoons flour
1 (370 ml) can nonfat milk
2 tablespoons shredded cheddar cheese
1/4 cup parmesan cheese, grated
1 (120 g) can crabmeat
8 cooked shrimp, cut in half
4 large cooked scallops, cut in large chunks
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil

Steps:

  • In a large skillet, saute onions,celery,mushroom and garlic in the oil until softened.
  • Add salt, pepper and old Bay Seasoning.
  • Whisk in the flour.
  • Slowly stir milk into the sauteed mixture.
  • Add cheese.
  • Add the cooked seafood; stir well.
  • Add parlsey and basil.
  • Pour into a casserole dish.
  • Bake at 375* for 30 minutes.
  • Can be prepared ahead of time and baked before serving.

Nutrition Facts : Calories 411, Fat 20.7, SaturatedFat 5.9, Cholesterol 90.3, Sodium 1503, Carbohydrate 25, Fiber 2.2, Sugar 13.5, Protein 31.6

SEAFOOD CASSEROLE



Seafood Casserole image

This seafood casserole is full of shrimp and scallops so it's a seafood lover's delight. Perfect for Lent.

Provided by Judith Hannemann

Categories     Dinner

Time 30m

Number Of Ingredients 9

8 oz haddock (cleaned and skinned - see NOTES)
1 lb scallops (see NOTES)
1 lb large shrimp (cleaned and deviened)
3- 4 garlic cloves (minced)
1/2 cup heavy cream ((or up to 3/4 cup))
1/2 cup shredded Swiss cheese
2 tbs grated Parmesan
Paprika
Sea salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Spray a glass or ceramic 7 x 11 baking dish with cooking spray
  • Cut haddock into about 1 1/2 in chunks and lay in pan. Add shrimp and scallops. Sprinkle with salt and pepper to taste.
  • Add minced garlic to fish and shrimp
  • Pour heavy cream over the fish and add Swiss cheese.
  • Sprinkle with paprika and Parmesan cheese. Bake for about 15-20 minutes being careful to not over bake so the shrimp doesn't overcook

Nutrition Facts : ServingSize 1 serving, Calories 271 kcal, Carbohydrate 5 g, Protein 34 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 266 mg, Sodium 1015 mg, Fiber 1 g, Sugar 1 g

ISABELLE'S SEAFOOD CASSEROLE



Isabelle's Seafood Casserole image

Isabelle's seafood casserole that she makes every year for Denis' birthday.

Provided by Shawn Harquail

Time 45m

Yield 10

Number Of Ingredients 13

4 tablespoons butter, divided
3 cups chopped celery
2 cups chopped onion
1 teaspoon salt
¼ teaspoon ground black pepper
1 pound bay scallops, rinsed and patted dry
¾ cup all-purpose flour
5 cups milk
½ cup butter
1 (16 ounce) package shredded Cheddar cheese
12 ounces cooked shrimp
10 ounces cooked and cubed lobster meat
8 ounces cooked crabmeat, flaked

Steps:

  • Melt 3 tablespoons butter in a large Dutch oven over medium heat; stir in celery and onion. Cook and stir until translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl. Leave grease in the Dutch oven.
  • At the same time, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops to the hot skillet in a single layer without crowding. Cook until golden brown and sizzling and opaque all the way through, about 2 minutes per side. Remove from heat.
  • Add flour to the Dutch oven; whisk over medium-low heat until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk milk into the flour mixture, and bring to a gentle boil. Add Cheddar cheese and remaining 1/2 cup butter. Incorporate celery-onion mixture and simmer until thickened, 5 to 10 minutes.
  • While the mixture is simmering, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Stir scallops, shrimp, lobster, and crabmeat into the Dutch oven, then pour into a 9x13-inch baking dish.
  • Broil in the preheated oven until browned on top, 2 to 3 minutes.

Nutrition Facts : Calories 560.8 calories, Carbohydrate 20.2 g, Cholesterol 223.5 mg, Fat 32.5 g, Fiber 1.3 g, Protein 46 g, SaturatedFat 19.9 g, Sodium 1086.1 mg, Sugar 7.9 g

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