Seafood Casserole For Those Who Dont Like Seafood Recipes

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SEAFOOD CASSEROLE *FOR THOSE WHO DON'T LIKE SEAFOOD*



Seafood Casserole *for Those Who Don't Like Seafood* image

I'm not a big fan of seafood, nor is my husband, but wow! This casserole left a big impression; it even smelled great before I put it in the oven. My 5-year-old son had seconds, and he never does that! Hope you like it as much as we do.

Provided by Crystal W

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb seafood, your choice (I used a medley)
2 cups cheddar broccoli flavored rice, prepared (5.7 oz. pkg.)
1/2 medium onion, chopped
3/4 cup broccoli, chopped
3/4 cup carrot, sliced
1/2 cup mayonnaise
1/2 cup milk or 1/2 cup half-and-half
8 ounces cream of celery soup, undiluted
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/4 teaspoon pepper
salt
breadcrumbs or crushed cracker
cheddar cheese, shredded
1/2 oranges (optional) or 1/2 yellow pepper, chopped (optional)
1/2 cup celery, chopped (optional)

Steps:

  • Set oven to 375 degrees.
  • Prepare rice according to directions.
  • Meanwhile, in a large bowl combine seafood, onion, broccoli, celery, orange/yellow pepper, and carrots.
  • In a small bowl, mix together mayonnaise, milk or half and half, cream of celery soup, worcestershire sauce, onion powder, salt, and pepper.
  • Combine mayonnaise mixture with seafood/vegetable combination.
  • Add rice and stir.
  • Spread contents into greased 9x13 dish.
  • Top with cheddar cheese, then breadcrumbs or crushed crackers.
  • Bake uncovered for 40-45 minutes.

MARITIME (CANADA) SEAFOOD CASSEROLE



Maritime (Canada) Seafood Casserole image

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

2 cups water
1 cup chopped celery
3/4 cup finely chopped onion
1/2 lb shrimp
1/2 lb scallops
1 1/2 cups cooked lobster meat
1 1/2 cups cooked crabmeat
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup light cream
1 1/2 cups shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded cheddar cheese
1/2 cup fresh breadcrumb (or cracker crumbs)
2 tablespoons melted butter

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.

PAELLA FOR THOSE WHO DON'T LIKE SEAFOOD



Paella for Those Who Don't Like Seafood image

During my time working in Spain I have sampled quite a few paellas. I have heard that originally paella was a meal made up of leftovers. Basically you would add rice, herbs and whatever vegetables you had left from yesterday. So use this principle - choose a favourite vegetable, providing it fits in. be versatile. I've also heard, that the paellas that came from Valencia in Spain were the original ones (I guess this is subjective) and that they contained meat as opposed to seafood/shellfish which has become the norm today. Anyway, many of my friends have nearly turned down my invitation to eat paella, believing that it contained seafood. When they learn there is an alternative, they are very happily surprised and I don't know anyone who hasn't enjoyed it.

Provided by Andrew Sudron

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 -8 chicken (portions and or or pork or both to suite 4 people, can be chicken breast, leg or thigh)
2 onions, chopped
1 -3 garlic clove (chopped or crushed or paste)
1 teaspoon turmeric
115 -250 g chorizo sausage, cooked (or other sausage, plain or spicy) (optional)
250 g rice (brown is nice, but does take longer)
1 liter stock (chicken or herb stock i.e. 'caldo')
4 tomatoes, peeled and chopped (or equivalent such as passata)
1 red pepper (or yellow pepper or green pepper, or all three)
1 cup peas (or any vegetable) or 1 cup carrot (or any vegetable)
salt and pepper (to season)

Steps:

  • Season the chicken with paprika (optional). Brown the chicken in a pan.
  • Move to one side.
  • Fry the onions until cooked (You can cook the chorizo at this point if you wish).
  • Add the turmeric and garlic, cooking for a couple of minutes more.
  • Add the chorizo/sausage and fry a little (Never boil the chorizo).
  • Add rice and about half of the stock. If you like a bit more spice or flavour, at this point you can add a bit of balsamic/lee and perrins, red wine/sherry etc.
  • Add the tomato, peppers and vegetables (save some of the peppers to garnish)
  • Cook on the hob or in the oven until rice is about ready, adding stock as necessary. The Spanish would never stir it again once the last ingredient has been added though. You can put in the oven and leave. Either way, you can't rush a good paella. Don't worry if the 'bottom' burns - they say it is a good sign. Personally, I don't aim to burn but don't worry if it does.
  • Garnish with peppers, bacon and parsley (optional).
  • Serve with Spanish or French bread and white wine.

Nutrition Facts : Calories 1504, Fat 69.5, SaturatedFat 19.8, Cholesterol 340.2, Sodium 329.8, Carbohydrate 115.3, Fiber 7.1, Sugar 9.2, Protein 96.6

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