Seafood Supreme Casserole Recipes

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SEAFOOD SUPREME



Seafood Supreme image

This recipe is from a book my grandmother gave me. The front cover is missing so I'm not sure of the name of the book. My family all love this recipe. It's great for dinner on a cold winter's night. I serve it with creamed potatoes and crusty bread.

Provided by uAnA6002

Categories     Tuna

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

100 g butter
4 tablespoons plain flour
1/4 teaspoon salt
1 pinch cayenne pepper
2 teaspoons curry powder
1 teaspoon Worcestershire sauce
400 ml milk
1 (454 g) can canned tuna (I prefer salmon) or 1 (454 g) can canned salmon (I prefer salmon)
1/4 cup cream or 1/4 cup evaporated milk
3/4 cup tomato soup
breadcrumbs

Steps:

  • Melt butter in a medium saucepan; stir in flour, salt, cayenne, curry, sauces, and then gradually add the milk.
  • Stir while bringing to the boil; simmer 3 minutes.
  • Add fish, soup and cream.
  • Heat through and then pour into a casserole dish.
  • Top with breadcrumbs and brown under grill or in the oven.

Nutrition Facts : Calories 489.4, Fat 32.2, SaturatedFat 18.9, Cholesterol 131.3, Sodium 1043.2, Carbohydrate 17.9, Fiber 1.1, Sugar 4, Protein 32.2

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.

CREOLE SEAFOOD SUPREME



Creole Seafood Supreme image

A great recipe for "company", this is always a winner when I need to impress! I've made this 3 times, and it hasn't let me down yet!

Provided by Kizzikate

Categories     Crab

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 18

8 ounces cream cheese
1/2 cup butter, divided
1 1/2 lbs raw shrimp, peeled
6 green onions, sliced
1 red bell pepper, seeded and diced
3 celery ribs, thinly sliced
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (6 ounce) jar sliced mushrooms, drained
1/2 teaspoon hot sauce
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1 lb crabmeat
1 tablespoon lemon juice
3 cups white rice, cooked
2 1/2 cups grated cheddar cheese
1 cup crushed Ritz cracker
paprika

Steps:

  • Melt cream cheese and 6 tablespoons butter in microwave; set aside.
  • Saute shrimp, green onions, bell pepper, and celery in remaining 2 tablespoons butter, app. 5 minutes or until just soft.
  • In a large bowl, combine soup, mushrooms, hot sauce, garlic salt, Worchestershire, and cayenne. Add the cream cheese mixture and the sauteed shrimp mixture; stir to combine.
  • Sprinkle crab meat with lemon juice; carefully stir into shrimp mixture. Stir in cooked rice.
  • Spoon into a greased, 3 quart rectangular casserole dish. Top with cheese, then sprinkle with cracker crumbs and paprika.
  • Bake at 350, for 30 minutes, or until bubbly.

Nutrition Facts : Calories 628.5, Fat 30.2, SaturatedFat 17.5, Cholesterol 201.7, Sodium 1012.4, Carbohydrate 51.6, Fiber 2.4, Sugar 2, Protein 36.2

SEAFOOD SUPREME



Seafood Supreme image

This appetizer is perfect for a large gathering. The amount of shrimp/prawns you need for this recipe all depends on much your budget will allow you!!! You can use regular cocktail sauce or make up your own (there are many recipes at Zaar)

Provided by Abby Girl

Categories     < 30 Mins

Time 20m

Yield 12-18 serving(s)

Number Of Ingredients 9

250 g cream cheese, softened
1/4 cup mayonnaise
1/2 cup sour cream
1 1/2-2 cups seafood cocktail sauce
100 -200 g shrimp (or prawns)
2 cups mozzarella cheese, grated
3 green onions, chopped
1 green pepper, chopped
1 large tomatoes, chopped

Steps:

  • Blend the first 3 ingredients. Mix well. Spread mixture over a large decorative glass dish.
  • Top with enough cocktail sauce to cover the dish.
  • Chop enough shrimp to scatter around the dish.
  • Top with mozzarella cheese, green onions, green pepper and tomatoe.
  • Chill for 2 - 3 hours before serving.
  • Serve with assorted crackers.

Nutrition Facts : Calories 176.8, Fat 15, SaturatedFat 7.8, Cholesterol 54.5, Sodium 275.3, Carbohydrate 4.1, Fiber 0.5, Sugar 2.2, Protein 7

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