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Individual Seafood Casseroles Recipe

Photo by: Taste of Home Individual Seafood Casseroles Recipe

My husband can't get enough of these mini casseroles and is disappointed when there aren't leftovers. This dish is a mainstay on my holiday menus.

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Individual Seafood Casseroles Recipe

Prep: 25 min. Bake: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

1/3 cup chopped onion
1/3 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup 2% milk
1 cup heavy whipping cream
3 tablespoons each finely chopped sweet red and green pepper
2 teaspoons curry powder
1 teaspoon ground mustard
1/4 teaspoon each ground ginger, ground turmeric and dried thyme
1/2 teaspoon lemon juice
3 to 5 drops hot pepper sauce
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (6 ounces) tuna, drained and flaked
1/4 pound cooked medium shrimp, peeled and deveined
2 hard-cooked eggs, chopped
TOPPING:
1/2 cup shredded cheddar cheese
1/4 cup dry bread crumbs
1/4 teaspoon garlic powder
1 tablespoon each chopped sweet red and green pepper

Directions

In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the peppers, seasonings, lemon juice and pepper sauce until blended.
Remove from the heat; add the crab, tuna, shrimp and eggs. Transfer to six greased ovenproof 10-oz. dishes.
In a small bowl, combine the cheese, bread crumbs and garlic powder. Sprinkle over seafood mixture.
Bake, uncovered, at 350° for 15 minutes. Sprinkle with peppers. Bake 5-8 minutes longer or until heated through and edges are bubbly. Yield: 6 servings.

Originally published as Individual Seafood Casseroles in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p40

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